WHOLE GRAINS

  PERFECT FOR DINNER OR AS A SIDE

Wild mushroom and rosemary barley risotto

I do love a good risotto. The problem is, regular risotto rice is very refined and is a bit of a blood sugar bomb, so I would advise anyone trying to build a healthier diet to give it a wide berth. Swapping arborio rice for pearl barley creates an amazing risotto that has a great texture, a nutty flavour and, best of all, offers all the health benefits associated with dense whole grains.

Serves: 2

olive oil, for cooking

1 large white onion, finely sliced

2 cloves garlic, finely sliced

2 large sprigs rosemary

250g (1⅓ cups) pearl barley

20g (¾oz) dried porcini mushrooms

500ml (generous 2 cups) chicken stock

200g (7oz) fresh mixed wild mushrooms (any combination you can find), roughly chopped

2 tablespoons cream cheese

sea salt and black pepper

Heat a little oil in a pan, add the onion, garlic, rosemary and a pinch of salt and sauté until the onion has softened.

Add the pearl barley and the dried porcini mushrooms, with just a small amount of the stock.

Simmer, stirring, and keep adding the stock a little at a time, as needed, until the barley has softened and the mixture begins to turn a little creamy, like a regular risotto. If you need more liquid, a little hot water will do.

Add the chopped wild mushrooms and continue to simmer for around 5 minutes, until the mushrooms are cooked.

Remove the rosemary sprigs, stir in the cream cheese and season to taste with salt and pepper before serving.