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Mushroom & Pearl Barley Risotto

Yields6 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

 1.2 litres vegetable stock
 2 tbs extra virgin olive oil
 200g button mushrooms, sliced
 500g pearl barley
 60g unsalted butter
 6 flat mushrooms, trimmed
 60g grated parmesan
 200g baby spinach
 wild rocket, spinach or watercress sprigs, to serve

Pour stock in a saucepan over high heat and bring to the boil. Reduce heat to very low and hold at a gentle simmer. Heat oil in a large heavy-based saucepan over medium heat. Add the sliced mushrooms and cook, stirring, for 5 minutes or until soft. Stir in the barley.


Add a ladleful (about 125mls or ½ cup) of simmering stock to the barley mixture and cook, stirring constantly, until liquid is absorbed. Add stock, a ladleful at a time, stirring constantly and allowing the liquid to be almost absorbed before adding the next ladleful, for 20-25 minutes or until barley is tender


Meanwhile, melt the half butter in a large frying pan over high heat. Add the flat mushrooms and cook for 3-4 minutes each side until tender.


Add the remaining butter, parmesan and spinach to the barley mixture and season to taste. Spoon into the centre of serving bowls, top with mushroom, extra parmesan and rocket or watercress and serve.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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