Barley Mushroom Risotto Recipe Reviews - Allrecipes.com (Pg. 5)
Photo by Mark P
Reviewed: Mar. 9, 2005
This was decent. I was hoping the barley would make it something interesting or special but I was disappointed. I've made risotto multiple times with practically the same ingredients and recipe, just (arborio) rice instead of barley and cooking the mushrooms with the rice for most of the simmering time, and that turns out much better. Rice exudes a better flavor than the barley. So if you're considering taking the time to make a risotto, I'd suggest you do a real one: with rice, not barley!
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Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Oct. 20, 2004
This was good. I thought the barley was a little chewy, but I think I may have had too little broth by the time I got it all added in. I made it while I cooked the rest of my meal, so I wasn't just standing around cooking barley. I'll probably fix it again, but I'll play with it a bit to add flavor.
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Reviewed: Sep. 26, 2003
A lot of time and effort for a just OK recipe.
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Reviewed: Jul. 7, 2003
Yummy!! I scaled the recipie down to three servings, and I think it may have caused a problem with too little broth to add to the barley mixture and the barley didn't become as tender as it could have been. However, I cannot complain... this was delicious!! :o)
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Reviewed: May 22, 2003
This was easy and tasted great! A nice change from rice.
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Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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