Barley with Mushroom Risotto
Barley is a rich source of nutrients and fibres that are beneficial to your body in multiple ways. Chef Rishim Sachdeva shares a Risotto recipe which combines barley and mushrooms to give you a dish that tastes yummy and provide you with the perfect nutrition.
Barley with Mushroom Risotto

- 1-2

Cooking Time

-15-20 Min


- Expert

Preparation Time

- 8-10 Min


  • 250 grams of mushrooms
  • 2 tbsp olive oil
  • 1 cup barley
  • 3 tsp butter
  • Whey
  • 200 grams parmesan cheese
  • Salt as per taste


  1. 1

    Finely slice the mushrooms.
  2. 2

    In a heated pan, add olive oil, chopped mushrooms and toss it.
  3. 3

    Add barley and toss it again.
  4. 4

    Add butter, whey and toss it nicely.
  5. 5

    Add grated parmesan cheese and let it melt.
  6. 6

    Add salt as per taste, black pepper, lemon juice and mix.
  7. 7

    Add the risotto in a plate.
  8. 8

    In the same pan, add whey, butter, salt as per taste, black pepper and let it boil.
  9. 9

    Add mushrooms, lemon juice and poach it.
  10. 10

    Add the mushrooms and garnish with grated parmesan cheese.
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About Chef

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Rishim Sachdeva


Chef Rishim Sachdeva began his culinary journey in his own kitchen at the age of 16. After having worked at restaurants such as Heston Blumenthal’s The Fat Duck and Marco Pierre White’s Michelin-starred The Oak Room, he returned to India to find his roots. Ever since, he’s been at the helm of affairs at The Olive Group’s eponymous outlets in Mumbai, New Delhi and Hyderabad. Marking his TV debut as the host of Fit and Fast—Fuel Your Brain, the raw-food fanatic is now all set to help you understand how the food you eat could help improve your brain function, one recipe at a time.

Other Shows by host:
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