Mushroom pearl barley risotto

Mushroom pearl barley risotto

Ingredients

serves 2
  • •120g pearl barley
  • •1 tbsp olive oil
  • •1 garlic clove, minced
  • •300g chestnut mushrooms, chopped
  • •300ml vegetable stock
  • •½ tsp dried thyme
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Rinse the pearl barley. Add to a small pan with ~300ml cold water. Cover and bring to the boil, then partially cover and leave to simmer for 35 minutes. Drain any excess water.
  2. 2. In a large pan, heat the oil over a medium heat. Cook the mushrooms and garlic for 8–10 minutes, until lightly browned.
  3. 3. Stir in the pearl barley, then add the vegetable stock and thyme. Simmer for another 10 minutes, stirring occasionally, until the liquid has been absorbed, adding more stock if needed. Serve topped with ground black pepper.
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