Pearl Barley Risotto

A take on Davina McCall’s barley risotto.

Very filling, great for dinners.

photo 2 (1)

Ingredients for 4:

  • olive oil
  • 50g butter
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 400g mixed mushrooms, wiped clean and finely sliced
  • 200g carrots peeled and diced
  • 250g pearl barley
  • ½ tsp dried sage
  • 1 L vegetable stock
  • 25g Parmesan cheese, grated. (Extra to serve with)

The Method:

  1. Heat the olive oil and 25g of the butter in a large pan.
  2. Fry the onion and garlic for a few minutes, then add the mushrooms and carrots. Continue to cook until the mushrooms are so ftening.
  3. Add the pearl barley, sage and season well. Mix it about so it doesn’t stick to the pan.
  4. Pour in the stock, and bring to a simmer. Simmer until most the liquid has been absorbed and the pearl barley is cooked. This will take around 45-60 minutes.
  5. Beat in the remaining 25g of butter and the Parmesan so the risotto becomes creamy.
  6. Serve with grated Parmesan to finish.

photo 1 (3)

To fizz up the recipe, other vegetables could be used in place of the carrots, like sweet potato for example.


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