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- Mushroom and Barley Risotto
Ingredients
- 1 tbsp dried mushrooms
- 1 onion, chopped
- 1 garlic clove, crushed
- 15g butter
- 225g chestnut mushrooms, sliced
- 150ml dry white wine
- 200g pearl barley
- 2 tsp chopped fresh thyme, plus a few leaves, to garnish
- 750ml chicken stock, (or you can use vegetable stock)
- 3 tbsp single cream
- 1 sprinkle grated hard sheep's cheese, to serve
Method
Step 1
Soak the dried mushrooms in boiling water for 30 minutes. Drain and chop.
Step 2
Soften the onion and garlic in the butter, stirring for 2 minutes. Add the sliced fresh mushrooms and wine. Simmer for 2 minutes. Stir in the pearl barley and chopped thyme. Add the stock. Season. Bring to the boil, then simmer until the barley is tender but with bite and liquid is almost absorbed, about 40 minutes, stirring twice.
Step 3
Add the chopped soaked mushrooms and the single cream. Garnish with thyme leaves. Serve with grated cheese.
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