With recent research discovering that a diet with high levels of Mushrooms can have huge health benefits, we have a quick mushroom pearl barley risotto. for a mid-week health boost.
PREP TIME 30 minutesCOOK TIME 10-30 minutesMAKES 4
1 tablespoon of dried porcini mushrooms
2 tablespoons of olive oil
1 chopped onion
2 finely chopped garlic cloves
225g sliced chestnut mushrooms
350g pearl barley
150ml white wine
1.2 litres of hot vegetable stock
2 tablespoons of finely chopped fresh parsley
25g of butter
Salt and ground black pepper to season
Freshly grated parmesan to serve
Preparation method
In hot water, soak the porcini mushrooms for 10 minutes before draining.
In a large saucepan, heat some oil before adding the onion and garlic and fry until softened.
Add the chestnut mushrooms to the onion and garlic and fry until they have browned, taking 2-3 minutes.
Add the pearl barley into the pan and pour the oil on top before adding the wine and leaving to simmer until the rice has absorbed the liquid.
With the stock, add a ladleful and stir until it has been absorbed.
Add more stock slowly until the liquid has been absorbed and the rice is soft and swollen.
Thinly chop the porcini mushrooms and stir them into the risotto, as well as, the parsley, butter and the salt and pepper.
