Mushroom and pearl barley risotto
Barley instead of arborio: more fibre, more texture, and it does not need standing over with a ladle for half an hour.
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4
- Difficulty
- moderate
Worked out from the ingredients below. Always check the label on what you buy.
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Ingredients
Makes 4 servings
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 400g chestnut mushrooms, sliced
- 250g pearl barley
- 2 vegetable stock cubes, dissolved in 1.2 litres of water
- 4 sprigs of fresh thyme, leaves picked
- 30g butter
- 40g Parmesan, grated
- 15g fresh parsley, chopped
- ¾ tsp salt
✅ in your kitchen · 🧂 store cupboard staple · ⬜️ you would need to buy
Nutrition, per serving
- Carbohydrate
- 57.9g
- 11.7g fibre · 4.5g sugars
- Energy
- 429.5 kcal
- Protein
- 13.8g
- Fat
- 17.4g
- Saturates
- 7g
- Salt
- 3.7g
Estimated from the ingredients listed. A guide for choosing what to cook, not a clinical figure: brands and portion sizes vary more than this number does.
Contains
- Celery
- Cereals containing gluten
- Milk
Derived from the ingredients listed. Always check the packaging on what you buy: recipes and manufacturers both change.
Method
-
Soften the onion in the oil for 8 minutes. Add the garlic and thyme for a minute.
About 9 minutes
-
Turn the heat up and add the mushrooms. Cook, without stirring much, for 8 minutes: you want them browned, not stewed.
About 8 minutes
-
Stir in the barley, then add the stock. Simmer, uncovered, for 30 minutes, stirring occasionally, until the barley is tender and the liquid has reduced to a loose sauce.
About 30 minutes
-
Beat in the butter and Parmesan if using, season, and let it sit for 2 minutes before serving with the parsley.
About 3 minutes
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