Spinach and mushroom pearl barley risotto
Published: December 19, 2014 at 2:33 PM
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Serves 1
A little effort
Total time: 40 mins
0 reviews
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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.
Vegetarian
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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 lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.
Ingredients
Nutrition
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50g chestnut mushrooms
cleaned and sliced
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spray olive oil
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½ onion
finely diced
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chopped to make 1 tsp thyme
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1 clove garlic
crushed
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50g pearl barley
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400ml chicken or vegetable stock
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100g spinach
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1 tbsp low-fat soft cheese
Nutrition: per serving
- kcal304
- fat5.4g
- carbs51.7g
- fibre6.9g
- protein12.9g
- salt1.6g
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Method
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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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