Vegetable Pearl Barley Risotto
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Pearl barley makes a risotto with a little more chew and a lot more character. As it cooks, the grains release enough starch to turn the stock silky, while mushrooms and leek bring the savoury depth you want on a cool evening. It is calm, comforting food that rewards a bit of gentle stirring.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Local shop300g pearl barley
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Local shop300g mushrooms, sliced
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Local shop1 large leek, halved and sliced
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Local shop2 cloves garlic, crushed
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Local shop1 litre vegetable stock, kept hot
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Local shop4 sprigs fresh thyme
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 55 minutes from start to finish.
Warm the olive oil in a wide pan and cook the leek with a pinch of salt for 5-6 minutes until softened.
Add the mushrooms, garlic and thyme leaves and cook for another 5 minutes until the mushrooms have given off their moisture.
Stir in the pearl barley and let it coat in the pan for 1 minute.
Add the hot stock a ladle at a time, stirring often and letting each addition absorb before adding the next. Keep going for 28-32 minutes until the barley is tender with a little bite.
Stir through the nutritional yeast and a good grind of black pepper. Add a final splash of stock if you want it looser.
Serve in warm bowls while it is still glossy and creamy.
Nutrition
Estimated per serving
Cook's tip
Barley does not turn mushy as quickly as risotto rice, so you have a wider window - just keep the stock hot and add it steadily.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.