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5
from 1 vote
Barley, Mushroom & Spinach Risotto
deeply savoury and satisfying
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Dinner
Cuisine:
Italian
Diet:
Freezes Well, Nut Free, Vegetarian
Servings:
4
servings
Calories:
348
kcal
Author:
Thrifty Lesley
Cost:
75p
Equipment
large mixing spoon
small sharp knife
chopping board
kettle
box grater
saucepan
digital weighing scales
Ingredients
190
g
pearl barley
80
g
spinach
frozen
250
g
mushrooms
100
g
onion
50
g
butter
2
cloves
garlic
a few fresh thyme leaves
£1.25 plant
30
ml
white wine vinegar
1
Knorr beef stock pot
40
g
parmesan
1000
ml
total amount of boiling, or very hot, water
Topping
a few fresh thyme leaves
to sprinkle, optional
20
g
parmesan
optional
Metric
-
US Customary
Instructions
Boil the kettle
Grate the parmesan for the risotto and make the shavings for the topping
40 g parmesan
Peel and chop the onion
100 g onion
Peel and chop the garlic finely
2 cloves garlic
Using half the butter, saute the onion and garlic until transparent
Add mushrooms, spinach, thyme leaves, the stock pot, pearl barley and the white wine vinegar.
190 g pearl barley,
80 g spinach,
250 g mushrooms,
1 Knorr beef stock pot,
a few fresh thyme leaves,
30 ml white wine vinegar
Now add half the boiling water and simmer gently, with the lid on, until that is also absorbed
1000 ml total amount of boiling, or very hot, water
Add the other half of the boiling water and simmer gently until the water is absorbed and the barley is soft and tender.
If it is not done yet, add another 250ml hot water and continue simmering.
Stir in the parmesan and the remaining butter. Stir until evenly distributed
50 g butter
Check the seasoning and add salt and pepper if required
When ready to serve, sprinkle with the remaining parmesan and a few fresh thyme leaves
a few fresh thyme leaves,
20 g parmesan
Notes
you can substitute a strong and mature cheddar for the parmesan
Nutrition
Calories:
348
kcal
|
Carbohydrates:
43
g
|
Protein:
13
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
37
mg
|
Sodium:
355
mg
|
Potassium:
506
mg
|
Fiber:
9
g
|
Sugar:
3
g
|
Vitamin A:
2316
IU
|
Vitamin C:
9
mg
|
Calcium:
225
mg
|
Iron:
2
mg