Pearl barley risotto with mixed wild mushrooms

This dish is delicious and makes for a lovely supper or dinner party dish. Pearl barley has a lovely nutty texture and is full of fibre, slow releasing energy as well as vitamins and minerals, especially B-vitamins.

Serves 2

 

Ingredients:

125 g pearl barley

1 onion, finely chopped

2 cloves of garlic, crushed

2 tsp of coconut oil

10 g organic butter

850 ml vegetable stock

225 g mixed wild mushrooms (such as shiitake, chestnut and oyster)

100 g spinach leaves

10 sage leaves, shredded (sage has a strong flavour so if it's not to your liking, use parsley instead) 

40 g parmesan cheese, grated

Sea salt and pepper

 

Method:

  • Heat one teaspoon of coconut oil in a pan. Once melted, add the onion, shallot and garlic and soften for approximately 10 minutes (until cooked but not brown).
  • Rinse the pearl barley, then turn up the heat, add the pearl barley, stock, salt and pepper and simmer for approximately 25-30 minutes until the barley is tender. Stir in the spinach leaves enough to wilt them.
  • Meanwhile, wipe (don’t wash) the mushrooms and thickly slice. In a frying pan, melt one tsp of coconut oil with the butter and, when the butter starts to foam, fry the mushrooms until they start to brown.
  • Remove from the heat and add to the pearl barley mixture along with the cheese and sage. Check the seasoning.
  • To serve, plate up and sprinkle with some extra grated cheese.

* Serve with some crispy green leaves for some added crunch.

** Make sure that you don’t wash the mushrooms as they are like sponges and will get really soggy.