Mushroom barley risotto

Mushroom barley risotto
  • Serves icon Serves 2
  • Time icon 5 minutes to make, 20 minutes to cook

This risotto recipe is a heartwarming, satisfying meal. Try pearl barley for a shortcut supper.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 150g Pedon Italian-style Barley Mixture (from Tesco), or similar
  • 150ml dry white wine from a small bottle
  • 500ml vegetable stock, hot
  • 300g pack Tesco Finest Creamy Garlic Mushrooms, or similar
  • Small bunch of fresh parsley, leaves roughly chopped
  • 40g soft blue cheese, such as Saint Agur, chopped

Method

  1. Heat the oil in a sauté pan and soften the onion for 5 minutes over a medium heat. Stir through the barley and toast for 2 minutes. Increase the heat, pour over the wine and bubble until reduced by half. Pour over the hot stock and leave to simmer gently for 12 minutes until the stock is absorbed and the barley is tender, topping up with more stock if necessary.
  2. Meanwhile heat the mushrooms according to the pack instructions, then season and stir in with the parsley and half the blue cheese. Divide between bowls, scatter with the remaining cheese and serve.

delicious. tips

  1. Crispy bacon lardons and/or chopped chestnuts would make a great addition

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Seafood curry recipes

Yogurt and turmeric fish curry

For nights when you need something quick, easy and not too heavy but full of...

Save recipe icon Save recipe icon Save recipe

Chicken curry recipes

Fruity chicken curry traybake

Take a pack of chicken breasts and make our easy chicken curry in the oven...

Save recipe icon Save recipe icon Save recipe

Bonfire Night recipes

Sweet toasties

Try adding something sweet to your toastie maker with these recipes including a Tunnocks tea...

Save recipe icon Save recipe icon Save recipe

Easy student recipes

Vegan fry-up

You don’t need meat to make a knockout brunch dish. We’ve made this vegan breakfast...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.