Mushroom barley ‘risotto’
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 20g dried porcini mushrooms
- 3 tbsp flavourless oilsuch as sunflower or vegetable
- 300g chestnut mushroomssliced
- 1 large onionfinely chopped
- 4 garlic clovescrushed
- 4 thyme sprigs
- 2 tbsp butter
- 250g pearl barley
- 120ml white wine
- 800ml vegetable or beef stock
- 3 tbsp crème fraîche
- 40g parmesanor vegetarian alternative, finely grated
- ½ lemonjuiced
Nutrition: Per serving
- kcal543
- fat24g
- saturates10g
- carbs57g
- sugars6g
- fibre4g
- protein17g
- salt0.6g
Method
step 1
Put the dried mushrooms in a heatproof bowl, cover with 500ml boiled water and set aside to soak. Heat 2 tbsp oil in a large, wide pan over a high heat and cook the chestnut mushrooms until deeply browned, about 10 mins. Transfer to a bowl and set aside. Turn the heat down to medium and pour the rest of the oil into the pan, then stir in the onion with a pinch of salt. Cook for 6-8 mins until the onion is softened but not coloured.
step 2
Mix in the garlic and thyme, and cook for 2 mins more until fragrant. Turn the heat up to medium-high and tip in the butter and pearl barley. Stir to coat the barley in the butter, then pour in the wine. Let it bubble for a minute, and once it has almost evaporated, pour in the rehydrated porcini along with most of their soaking liquid. (Leave the last 50-100ml behind, as this will contain grit.) Pour in the stock and bring to a simmer. Cook, stirring occasionally, for 1 hr until the pearl barley is tender with a little bite.
step 3
Stir through the fried chestnut mushrooms, crème fraîche and most of the cheese. Season well with salt, pepper and lemon juice. Remove and discard the thyme sprigs, and serve with the remaining cheese scattered over the top.
