Mushroom & chestnut pearl barley risotto
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 large onionchopped
- 2 garlic clovescrushed
- 180g chestnutsroughly chopped (optional)
- 2 thyme sprigsleaves picked
- 250g mixed mushroomssliced
- 300g pearl barley
- 150ml white wine
- 1l vegetable stock
- 4 tbsp ricotta cheese
- 80g rocket
- parsley leaves(optional), to serve
Nutrition: Per serving
- kcal554
- fat13g
- saturates4g
- carbs85g
- sugars10g
- fibre6g
- protein15g
- salt0.8g
Method
step 1
Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
step 2
Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
step 3
Stir through the rocket, cook for 1 min, then divide between bowls.
