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.


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


  • 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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