Mushroom and spinach pearl barley risotto
- Published: 14 Feb 17
- Updated: 18 Mar 24
This vegetarian risotto recipe is made with pearl barley as opposed to rice. The fibre keeps you feeling fuller for longer and there is no compromise in taste.
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Ingredients
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 1 tbsp fresh thyme leaves, finely chopped
- 300g mushrooms, thickly sliced
- 300g pearl barley
- 200ml dry white wine
- 1 litre hot vegetable stock (we like Knorr)
- 200g spinach
- 40g parmesan or vegetarian alternative, finely grated, plus extra to serve
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Method
- Heat the oil in a heavy-based pan, then fry the shallots for 6-7 minutes until soft. Add the garlic, thyme and mushrooms, then fry for 5 minutes more. Add the pearl barley and stir for a minute. Pour in the wine and bubble for 5 minutes or until mostly reduced.
- Add the hot stock and bubble gently for 45-50 minutes, stirring occasionally, until the stock has been absorbed. Add the spinach and parmesan, stirring until the spinach has wilted (about 5 minutes). Season, then serve with extra parmesan grated over the top.
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- Recipe from January 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 419kcals
- Fat
- 7.9g (2.7g saturated)
- Protein
- 14.6g
- Carbohydrates
- 62.1g (2.2g sugars)
- Fibre
- 2.7g
- Salt
- 1.9g
delicious. tips
Swap thyme for sage and fry a few extra leaves in butter until crisp to garnish.
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Absolutely delicious. I didn’t have fresh spinach but the frozen spinach worked just as well. I am going to make this again, at least once a month, but next time I may spoon in cream cheese instead of using hard grated cheese?
Really tasty and very easy to make
This was delicious! Should have given 5 stars but rating had set before I could change it.