Mushroom and pearl barley risotto
Creamy, earthy mushroom risotto made with pearl barley for a nutty chew.
- Time55 min
- LevelEasy
- Costabout £1.27 a head
Ingredients
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Method
- 1
Fry the mushrooms in 1 tbsp oil over a high heat for 8 minutes until golden. Lift out.
8 min - 2
Soften the onion in the last tbsp oil for 6 minutes, then add the garlic and thyme for 1 minute.
6 min - 3
Stir in the barley for 1 minute, then add a ladle of hot stock. Simmer, adding more as it is absorbed, for about 40 minutes until the barley is tender and creamy.
40 min - 4
Fold in the mushrooms, butter, parmesan and pepper.
- 5
Serve with parsley on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.