Pęczotto and risotto are my current favourite dishes. Risotto is a dish which needs involvement and intuition. One ladle of bouillon too many and we have overcooked rice. In this respect pęczotto is much easier. I don't know anybody who can overcook pearl barley 

The recipe for risotto and pęczotto is similar. We cook slowly and add ladle by ladle hot bouillon until we have a dish with a wonderful creamy texture. Groats and mushrooms taste excellent together, so I decided to prepare pęczotto with mushrooms and spinach. Instead of parmesan I added grated cheddar to my pęczotto. It was a great combination of ingredients.

Ingredients (for 2 people)
120g of pearl barley
1 shallot
2 cloves of garlic
0.5kg of mushrooms
2 fistfuls of new spinach
4 tablespoons of grated cheddar
3 tablespoons of butter
2 tablespoons of pistachios
150ml of dry white wine
1.5l of vegetable bouillon

Clean the mushrooms and cut off the stems. Dice the stems and a few of the cups and fry them in 1 tablespoon of butter. Add the vegetable bouillon and boil for 30 minutes. Turn down the heat to keep the bouillon hot.
Slice the rest of the mushroom cups and fry them until they are golden. Put them aside.
Dice the shallot and Garlic. Melt one tablespoon of the butter in a pan and fry the shallot and garlic. Add the pearl barley and fry for a while. Pour in the wine and boil until the wine evaporates. Add half a glass of the mushroom bouillon and boil the pęczotto. Wait until the pearl barley soaks up the portion of the bouillon before you pour in the next one. When you have finished boiling, add the fried mushrooms and washed spinach. Boil for 2-3 minutes and turn off the heat. Add the rest of the butter, half of the cheddar and stir until you have a smooth texture. Sprinkle with the rest of the cheddar before serving.
Serve at once.

Enjoy your meal!

Try also:
My „pęczotto" with chanterelles
Refreshing dinner for a hot day
Coconut risotto with apples and crunchy crumble topping