"Warming pearl barley risotto with mushrooms, spinach, thyme and Parmesan"
Mushroom Risotto with Pearl Barley
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Prep time 5mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 3 1/2 ounces pearl barley
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 pack chestnut mushrooms
- 2 1/2 ounces white wine
- 4 cups chicken or vegetable stock
- handful of spinach, torn
- sprigs of Thyme
- Parmesan, optional
Method
Step 1
Heat the oil in a large pan over a low heat. Add the onion and cook until softened, around 5 minutes.
Step 2
Add the garlic, mushrooms, pearl barley and white wine. Mix together.
Step 3
Add the stock gradually, stirring frequently. Season with salt and pepper.
Step 4
Simmer over a medium heat for 40 minutes, occasionally stirring and adding more stock if needed, until the barley is tender and most of the liquid has been absorbed.
Step 5
Stir in the spinach and thyme.
Step 6
Garnish with some Parmesan (optional) and a drizzle of olive oil.