Mushroom barley risotto

Name: Mushroom barley risotto
Yield: Serves 2
Cuisine: Italian recipes
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

Easy
September 2011

Serves 2
5 minutes to make, 20 minutes to cook

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

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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

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.
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.

Mushroom barley risotto

Ingredients

Method

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