Pearl barley and wild mushroom risotto
Chewy pearl barley cooked risotto style with mushrooms and thyme. Creamy, earthy and deeply satisfying.
- Time55 min
- LevelEasy
- Costabout £1.10 a head
Ingredients
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Method
- 1
Heat the oil in a wide pan. Soften the onion for 6 minutes, then add the garlic.
6 min - 2
Fry the mushrooms in a separate pan on a high heat for 8 minutes until golden. Set aside.
8 min - 3
Stir the barley and thyme into the onion for 1 minute.
- 4
Add the stock a ladleful at a time, simmering and stirring, for about 40 minutes until the barley is tender and creamy.
40 min - 5
Stir in the mushrooms, cheese and butter. Season well.
- 6
Scatter with parsley and serve.
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.