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Mushroom and spinach pearl barley risotto

Name: Mushroom and spinach pearl barley risotto
Yield: Serves 4
Cuisine: Italian recipes
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 https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); 200g spinach; 40g parmesan or vegetarian alternative, finely grated, plus extra to serve

Published: 14 Feb 17
Updated: 26 May 25

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.

Easy
January 2017

Test kitchen approved

Serves 4
Hands-on time 30 min, simmering time 50 min

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.

Vegetarian

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

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Mushroom and spinach pearl barley risotto

Nutrition: per serving

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Mushroom and spinach pearl barley risotto

Nutrition: per serving

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