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.



  • 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.

Nutritional Information

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