Spinach and mushroom pearl barley risotto
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
Method
STEP 1
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.
Nutritional Information
Kcals304
Fat5.4g
Carbs51.7g
Fibre6.9g
Protein12.9g
Salt1.6g
