Spinach and mushroom pearl barley risotto

Name: Spinach and mushroom pearl barley risotto
Total time: 40 min
Ingredients: chestnut mushrooms 50g, cleaned and sliced; spray olive oil; onion ½, finely diced; thyme chopped to make 1 tsp; garlic 1 clove, crushed; pearl barley 50g; chicken or vegetable stock 400ml; spinach 100g; low-fat soft cheese 1 tbsp

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Total: 40 minutes

barley

Ingredients

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Instructions

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Fry the mushrooms in a spray of oil for 3 minutes until golden. Season and scoop out the pan. Fry the onion in another spray of olive oil for 2 minutes before adding the thyme and garlic, and fry for 1 minute. Add the barley, mix with the onions and gradually add the stock, stirring frequently. Simmer for 25-30 minutes until the barley is tender, adding more stock if needed. When the stock has been absorbed, stir in the spinach, cheese and mushrooms. Season and cook for 2 more minutes until the spinach has wilted.