Johanne Mosgaard

12 Mar 2024 11:40

Risotto made with pearl barley, cabbage, and mushrooms

Risotto made on pearl barley. This winter version features mushrooms and cabbage, making it an excellent choice when cabbage is in season. Spinach can be used as a substitute in the summer.

Recipe for 4 people

  • 1 shallot
  • 3-4 gloves of garlic
  • 200 g brown mushrooms
  • 3 dl pearl barley, alternatively risotto rice or spelt grains.
  • Approximately 7 dl boiling water. Possibly replace 1 dl with white wine if available.
  • 2 vegetable stock cubes or equivalent bouillon powder/paste
  • 4-5 dried bay leaf
  • 100 g (vegan) cheese or parmesan
  • Olive oil for frying
  • Freshly grained pepper
  • Salt to taste


  • 200 g palm cabbage or kale
  • 240 g boiled green lentils (1 can drained weight)
  • Olive oil for frying
  • 1 tsp chili flakes (optional)
  • ½ tsp salt

Finely chop the shallots and garlic. Cut the mushrooms into thin slices. Heat a large pot with some oil and fry the onion, garlic, and mushrooms until the onions are golden and the mushrooms have reduced. Rinse the pearl barley in a sieve under the faucet and pour it into the pot. Dissolve the vegetable stock cube in boiling water and add it to the pot little by little. Add the bay leaves and let the contents of the pot boil without a lid. Reduce the heat to medium and let it simmer for approximately 15-20 minutes, stirring occasionally. Remove the bay leaves. Add shredded cheese to the pot and let it melt with the bygotto. Season with salt to taste and a generous amount of pepper.

Prepare the toppings: remove the coarse stems from the palm cabbage and chop it into large pieces. Heat up a pan with some oil and fry the cabbage at high heat. Add the boiled lentils, chili flakes (if using), and salt.

Serve the fried cabbage with your bygotto and top with extra freshly ground pepper.