Creamy Mushroom and Pearl Barley Risotto
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If you’re ever at a loss about what to make for a filling vegetarian meal, consider this delicious risotto, which is flavoured with white wine, thyme, parmesan cheese and Knorr Mushroom Soup. In this risotto, rice is replaced with inexpensive , nutrient-rich pearl barley.
Feeds
4Person
Preparation time
60Min.
intermediate
Ingredients
- 15 ml olive oil
- 1 onion, finely chopped
- 2 cloves of garlic chopped
- 3 sprigs thyme, leaves picked
- 250 g button mushrooms, roughly chopped
- 250 ml pearl barley
- 125 ml white wine
- 1 Knorr vegetable stock pot (dissolved in 400ml hot water)
- 50 g packet Knorr cream of mushroom soup
- 50 g Parmesan / pecorino, finely grated
- 5 g butter
- 1 ml Robertsons black pepper, to taste
- To Serve:
- 20 g Parmesan / pecorino, finely grated
- 2 sprigs thyme
Preparation method
Nutrition
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