Spinach and mushroom pearl barley risotto

Spinach and mushroom pearl barley risotto

  • 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.


Try this spinach and mushroom pearl barley risotto then check out more risotto recipes, such as our classic vegetarian risotto.

For more veggie options, try our vegetarian lasagnevegetarian moussaka, vegetarian paella and other vegetarian recipes.



  • 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


  • 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.

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Nutritional Information

  • Kcals 304
  • Fat 5.4g
  • Carbs 51.7g
  • Fibre 6.9g
  • Protein 12.9g
  • Salt 1.6g