Barley and wild mushroom risotto
prep: 15 minutes
cook: 40 minutes
serving: 4
Nutrition Facts
each serving
KCal
317
Carbs
56.9g
fiber
2.4g
Protein
8.7g
Fat
5.5g
Saturates
0.7g
Sugars
5g
Salt
0.21g
Fruit/Veg Portion
2
Ingredients
all 12 types- 2 tsp olive oil
- 400g mixed mushrooms, sliced
- 1 onion (140g), chopped
- 1 red pepper (160g), chopped
- 250g pearl barley
- 2 cloves of garlic, crushed
- 1 heaped tsp dried oregano
- 2 good pinches white pepper
- 1 low-salt vegetable stock cube in 700ml boiling water
- I heaped tbsp chopped fresh basil and more to serve
- 4 tbsp oat/soya-based cream alternative
- good grind black pepper
Directions
7 steps in totalStep 1
Heat the oil in a large, non-stick frying pan, add the onion and cook for 1minute.
Step 2
Add the red pepper and garlic and cook for 2 minutes, then add the mushrooms andcook for 2-3 minutes.
Step 3
Reserve a few mushrooms and set aside to garnish the dish.
Step 4
Stir in the barley, add the stock, oregano and pepper, then mix well. Bring to theboil, then turn down the heat, add a lid and simmer, stirring regularly.
Step 5
After about 25 minutes, remove the lid and continue simmering for around 10minutes, until the liquid is absorbed and any excess is boiled off.
Step 6
The barley should be cooked but still firm ('al dente').
Step 7
Stir through the cream alternative and the fresh basil, then serve with freshlyground black pepper, sprinkled with the reserved basil and mushrooms.
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