Recipe information
Ingredients for - Mushroom & chestnut pearl barley risotto
4. 180g chestnuts , roughly chopped (optional) -
6. 250g mixed mushrooms , sliced -
7. 300g pearl barley -
10. 4 tbsp ricotta cheese -
11. 80g rocket -
12. parsley leaves (optional), to serve -
How to cook deliciously - Mushroom & chestnut pearl barley risotto
1. Stage
Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
2. Stage
Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
3. Stage
Stir through the rocket, cook for 1 min, then divide between bowls.
