Mushroom & Chestnut Pearl Barley Risotto
MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO
Prep: 10 mins
Cook: 45 mins - 50 mins
Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights - GUEST RECIPE from BBC Good Food
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
parsley leaves (optional), to serve
AND THIS IS WHAT YOU DO....
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.
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.
- Stir through the rocket, cook for 1 min, then divide between bowls.
- Garnish with parsley and ricotta cheese.