Mushroom and Barley Risotto
Ingredients
150 ml of dry white wine
1 sprinkle of grated hard sheep's cheese, to serve
1 tbsp of dried mushrooms
15 g of butter
225 g of chestnut mushrooms, sliced
2 tsp of chopped fresh thyme, plus a few leaves, to garnish
1 onion, chopped
1 garlic clove, crushed
200 g of pearl barley
750 ml of chicken stock, (or you can use vegetable stock)
3 tbsp of single cream
4 servings
Calories~288 kcal
Protein~9 g
Carbs~44 g
Fat~8 g
Fiber~9 g
Sugar~4 g
Total recipe
Calories~1,150 kcal
Protein~35 g
Carbs~175 g
Fat~30 g
Fiber~35 g
Sugar~15 g
Method
Step 1
Soak the dried mushrooms in boiling water for 30 minutes. Drain and chop.
Step 2
Soften the onion and garlic in the butter, stirring for 2 minutes. Add the sliced fresh mushrooms and wine. Simmer for 2 minutes. Stir in the pearl barley and chopped thyme. Add the stock. Season. Bring to the boil, then simmer until the barley is tender but with bite and liquid is almost absorbed, about 40 minutes, stirring twice.
Step 3
Add the chopped soaked mushrooms and the single cream. Garnish with thyme leaves. Serve with grated cheese.
