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Mushroom & chestnut pearl barley risotto in a bowl

Mushroom & chestnut pearl barley risotto

A star rating of 3.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal554
fat13g
saturates4g
carbs85g
sugars10g
fibre6g
protein15g
salt0.8g
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Ingredients

  • 2 tbsp olive oil
  • 1 large onion , chopped
  • 2 garlic cloves , crushed
  • 180g chestnuts , roughly chopped (optional)
  • 2 thyme sprigs , leaves picked
  • 250g mixed mushrooms , sliced
  • 300g pearl barley
  • 150ml white wine
  • 1l vegetable stock
  • 4 tbsp ricotta cheese
  • 80g rocket
  • parsley leaves (optional), to serve

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.

Goes well with

Recipe from Good Food magazine, November 2017

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A star rating of 3.3 out of 5.7 ratings
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