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Parmesan, Sour Cream & Barley "Risotto"


Risotto’s charm lies in its creaminess, and this inspiration delivers with a blend of sour cream and Parmesan cheese. In fact, 14% cooking sour cream is what makes this dish’s barley base possible: it provides the rich, velvety texture that is typically achieved when the starch is extracted from Arborio rice when making typical risotto. Flavour notes like mushrooms, garlic, fresh thyme, and shallots call back to traditional recipes, making this dish the ideal combo of classic and creative. To save time while prepping, pre-cook the barley and let the sour cream do the work of providing richness and flavour!

Chef Scott Brown

Feel free to experiment with a variety of cheeses that go well with mushrooms, like Swiss cheese or Grana Padano.


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