Name: Mushroom & chestnut pearl barley risotto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp olive oil -; 1 large onion , chopped -; 2 garlic cloves , crushed -; 180g chestnuts , roughly chopped (optional) -; 2 thyme sprigs , leaves picked -; 250g mixed mushrooms , sliced -; 300g pearl barley -; 150ml white wine -; 1l vegetable stock -; 4 tbsp ricotta cheese -; 80g rocket -; parsley leaves (optional), to serve -

Ingredients for - Mushroom & chestnut pearl barley risotto

1. 2 tbsp olive oil

2. 1 large onion , chopped

3. 2 garlic cloves , crushed

4. 180g chestnuts , roughly chopped (optional)

5. 2 thyme sprigs , leaves picked

6. 250g mixed mushrooms , sliced

7. 300g pearl barley

8. 150ml white wine

9. 1l vegetable stock

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.