Barley Risotto with Mushroom, Thyme & Greens
Swapping traditional risotto for barley is an easy and healthy swap to make ✔️
Ingredients
4x stems asparagus chopped 3 cm length
2 cups sliced button mushrooms
1 stem celery rinsed & chopped
1 large handful baby spinach
1/2 cup peas
1/4 onion diced
2x large gloves garlic diced
1 cup dry white wine
1L vegetable stock
1 large handful parsley chopped
12 small sprigs Australian thyme chopped
2 tbsp olive oil spread
1 cup barley
2 cups hot water (if needed)
1/2 lemon squeezed for juice
Method
Add vegetable stock to a saucepan and softly simmer
Add olive oil spread to a hot deep skillet
Add onion & garlic, once translucent add mushrooms
When mushrooms soften, add half portion of thyme, salt and pepper. Continuously stir
Add barley and stir through
Add white wine, leave to reduce for a few minutes
Add 1 cup of veg stock, stir 1-2 times until reduced, repeat this step until all stock has been used and barley has softened.
Add in peas, asparagus, celery and spinach.
Squeeze in lemon juice, add parsley and stir through
Add 1 cup of hot water & reduce if barley is not cooked through yet
Garnish with Parmesan and a sprig of thyme