Spinach and mushroom pearl barley risotto

Name: Spinach and mushroom pearl barley risotto
Total time: 40 min
Yield: serves 1
Ingredients: chestnut mushrooms 50g, cleaned and sliced; spray olive oil; onion ½, finely diced; thyme chopped to make 1 tsp; garlic 1 clove, crushed; pearl barley 50g; chicken or vegetable stock 400ml; spinach 100g; low-fat soft cheese 1 tbsp

40 minutes
serves 1
A little effort

A new recipe for risotto that you will love. Use pearl barley instead of rice, with mushrooms and spinach, it makes an easy but filling meal for one.

December 19, 2014 at 2:33 pm

Ingredients

chestnut mushrooms 50g, cleaned and sliced
spray olive oil
onion ½, finely diced
thyme chopped to make 1 tsp
garlic 1 clove, crushed
pearl barley 50g
chicken or vegetable stock 400ml
spinach 100g
low-fat soft cheese 1 tbsp

Method

Step 1

Fry the mushrooms in a spray of oil for 3 minutes until golden. Season and scoop out the pan. Fry the onion in another spray of olive oil for 2 minutes before adding the thyme and garlic, and fry for 1 minute. Add the barley, mix with the onions and gradually add the stock, stirring frequently. Simmer for 25-30 minutes until the barley is tender, adding more stock if needed. When the stock has been absorbed, stir in the spinach, cheese and mushrooms. Season and cook for 2 more minutes until the spinach has wilted.