Wild mushroom and rosemary barley risotto

Wild mushroom and rosemary barley risotto

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

I do love a good risotto. The problem is, regular risotto rice is very refined and is a bit of a blood sugar bomb, so I would advise anyone trying to build a healthier diet to give it a wide berth. Swapping arborio rice for pearl barley creates an amazing risotto that has a great texture, a nutty flavour and, best of all, offers all the health benefits associated with dense whole grains.

Ingredients

Quantity Ingredient
olive oil, for cooking
1 large white onion, finely sliced
2 garlic cloves, finely sliced
2 large sprigs rosemary
250g pearl barley
20g dried porcini mushrooms
500ml chicken stock
200g fresh mixed wild mushrooms, roughly chopped
2 tablespoons cream cheese
sea salt
black pepper

Method

  1. Heat a little oil in a pan, add the onion, garlic, rosemary and a pinch of salt and sauté until the onion has softened.
  2. Add the pearl barley and the dried porcini mushrooms, with just a small amount of the stock.
  3. Simmer, stirring, and keep adding the stock a little at a time, as needed, until the barley has softened and the mixture begins to turn a little creamy, like a regular risotto. If you need more liquid, a little hot water will do.
  4. Add the chopped wild mushrooms and continue to simmer for around 5 minutes, until the mushrooms are cooked.
  5. Remove the rosemary sprigs, stir in the cream cheese and season to taste with salt and pepper before serving.

Note

  • Whole grains

    Perfect for dinner or as a side
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