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  1. Home
  2. risotto

Mushroom & chestnut pearl barley risotto

A fantastic healthy winter dish that tastes even better than it looks! - by Barbara Northwood
  • 08 Apr 2019
Mushroom & chestnut pearl barley risotto
Prep: 10 Minutes - easy - Serves 4
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A healthier version of a favourite winter dish, take a break from the Christmas calorie overload without losing any of the indulgence factor.

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

180g chestnuts, roughly chopped (optional)

2 thyme sprigs, leaves picked

250g mixed mushrooms, sliced

300g pearl barley

150ml white wine

1 litre vegetable stock

4 tbsp ricotta cheese

80g rocket

parsley leaves (optional), to serve

Method

  1. Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.

  2. Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leeave to bubble away until its reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.

  3. Stir through the rocket, cook for 1 min, then divide between bowls. Top with a dollop of ricotta and a scattering of parsley, if you like.

  • vegetarian weeknight dinners
  • risotto
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  • healthy vegetarian recipe
  • easy vegetarian recipe
  • mushroom recipes
  • italian recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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