Mushroom & chestnut pearl barley risotto in a bowl

Mushroom & chestnut pearl barley risotto

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(1 ratings)

Prep: 10 mins Cook: 45 mins - 50 mins

Easy

Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal554
  • fat13g
  • saturates4g
  • carbs85g
  • sugars10g
  • fibre6g
  • protein15g
  • salt0.8g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 180g chestnuts, roughly chopped (optional)
  • 2 thyme sprigs, leaves picked
  • 250g mixed mushrooms, sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 300g pearl barley
  • 150ml white wine
  • 1l vegetable stock
  • 4 tbsp ricotta cheese
  • 80g rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • parsley leaves (optional), to serve

Method

  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.

  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.

  3. Stir through the rocket, cook for 1 min, then divide between bowls.

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