Spinach and mushroom pearl barley risotto
- Preparation and cooking time
- Total time
- A little effort
- Serves 1
Skip to ingredients
- 50g chestnut mushroomscleaned and sliced
- spray olive oil
- ½ onionfinely diced
- chopped to make 1 tsp thyme
- 1 clove garliccrushed
- 50g pearl barley
- 400ml chicken or vegetable stock
- 100g spinach
- 1 tbsp low-fat soft cheese
Nutrition: per serving
- kcal304
- fat5.4g
- carbs51.7g
- fibre6.9g
- protein12.9g
- salt1.6g
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.
