Mushroom and Barley Risotto

• 2 tbspolive oil
• 500gchestnut mushrooms, thickly sliced
• 40gbutter
• 1large onion, finely chopped
• 3garlic cloves, crushed
• 6thyme sprigs, leaves picked
• 300gpearl barley, rinsed
• 1.3litres hot vegetable stock
• 60gParmesan (or vegetarian Italian hard cheese), finely grated, plus extra to serve
• 1lemon, half juiced, half for the salad
• 20gflat-leaf parsley, chopped
• fine salt
• black pepper
• 100gwatercress or mixed salad leaves
• 1 tbspextra virgin olive oil

Method

1. 1Heat 1 tablespoon of the olive oil in a wide, deep pan over a high heat. Fry the mushrooms in two batches for 4 minutes each, leaving them alone for the first 2 minutes, until deeply browned with dry edges. Salt each batch as it comes out and set aside. Crowd the pan and they stew grey instead of browning.
2. 2Turn the heat to medium, add the last tablespoon of olive oil and half the butter. Cook the onion with a pinch of salt for 5 minutes until soft and translucent, then stir in the garlic and thyme leaves for 1 minute until fragrant. Add the barley and stir for 1 minute so every grain is coated.
3. 3Pour in half the hot stock and simmer, uncovered, stirring every few minutes, for 15 minutes until most of it has been absorbed. Barley is more forgiving than risotto rice, so you do not need to stand over it.
4. 4Add the rest of the stock a ladle or two at a time as the pan starts to look dry, and cook for 15 to 20 minutes more until the barley is tender with a slight chew and the liquid around it has turned creamy. If it tightens up before the barley is done, add a splash of hot water.
5. 5Stir the mushrooms back in for 2 minutes until hot. Take the pan off the heat and beat in the rest of the butter, the Parmesan, the juice of half the lemon and most of the parsley until glossy. Season with plenty of black pepper and taste for salt, then put the lid on and rest for 2 minutes so it loosens.
6. 6Toss the watercress with the extra virgin olive oil, a squeeze of the remaining lemon and a pinch of salt. Serve the risotto in warm bowls with the rest of the parsley, extra Parmesan and the salad on the side.

Per serving

kcal

574

protein

20.8g

fibre

15.8g

carbs

73.8g

fat

24.1g