Mushroom & chestnut pearl barley risotto

chestnuts midweek meal mushrooms pearl barley risotto vegetarian veggie winter

N/A

Source

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

Method

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.

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.

Stir through the rocket, cook for 1 min, then divide between bowls.