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Barley and wild mushroom risotto

Special Diets

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Barley and wild mushroom risotto
A creamy risotto - made with barley rather than rice and topped with a variety of mushrooms.
Serves
4
Prep
15 minutes
Cook
40 minutes
Each 246g serving contains (excludes serving suggestion)
KCal
317
Carbs
56.9g
Fibre
2.4g
Protein
8.7g
Fat
5.5g
Saturates
0.7g
Sugars
5.0g
Salt
0.21g
Fruit/Veg Portion
2
Ingredients

Ingredients

2 tsp olive oil
400g mixed mushrooms, sliced
1 onion (140g), chopped
1 red pepper (160g), chopped
250g pearl barley
2 cloves of garlic, crushed
1 heaped tsp dried oregano
2 good pinches white pepper
1 low-salt vegetable stock cube in 700ml boiling water
I heaped tbsp chopped fresh basil and more to serve
4 tbsp oat/soya-based cream alternative
good grind black pepper
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Method

Recipe tips
  • Any mushrooms work for this dish but a combination of different types is ideal. You can buy mixed packs of wild mushrooms at most supermarkets, then bulk them up with a pack of basic mushrooms.
  • Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping-hot throughout. 
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