Savory Meyer Lemon Crispy Mushroom Barley Risotto with Fresh Herbs and Wildflower Honey

Updated at: Thu, 17 Aug 2023 09:50:14 GMT

Step 1

Preheat oven to 425F. Zest 1 lemon and set aside in a small bowl. Chop the parsley, basil, and pick the thyme and set aside in a small bowl. Chop the sage and set aside separately from the other herbs.

Step 2

Peel and finely cube sweet potato and slice mushrooms. Arrange on a baking sheet with a drizzle of olive oil, sprinkle of sea salt, and sprinkle of garlic granules. Place into the oven and bake for 15 minutes or until mushrooms crisp up.

Step 3

Place butter in a pot, add precooked barley, chopped sage and rosemary, and begin to whisk.

Step 4

Slowly add in 1 cup of beef broth and keep whisking.

Step 5

As barley becomes creamy slowly whisk in the second cup of beef broth.

Step 6

Add in milk and keep whisking. As liquid is reduced and barley is creamy, remove the rosemary sprig and add in gruyere cheese and sweet potato.

Step 7

Portion risotto into bowls and top with crispy mushrooms, chopped herbs, lemon zest and a drizzle of wildflower honey. The wildflower honey is essential it will actually make the dish more savory and bring out the flavor of the herbs.

Step 8

Enjoy!

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Crispy

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