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Creamy Mushroom And Pearl Barley Risotto

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
4People
Preparation time
60Min.
Difficulty
intermediate

Ingredients

ungrouped
15 ml olive oil
1 onion, finely chopped
3 sprigs thyme, leaves picked
Robertsons Atlantic sea salt
200 g button mushrooms, roughly chopped
250 ml pearl barley
125 ml white wine
1 Knorr vegetable stock pot (dissolved in 400ml hot water)
1 packet Knorr mushroom soup
50 g Parmesan / pecorino, finely grated
5 g butter
Robertsons Atlantic sea salt
Robertsons black pepper
To Serve:
20 g Parmesan / pecorino, finely grated
2 sprigs thyme

Preparation method

ungrouped
Heat the olive oil in a pot over a low heat. Add the onion, garlic, thyme and a pinch of Robertson’s Atlantic Sea Salt. Cook, stirring occasionally until starting to soften but without colouring, about 10 minutes.
Add the mushrooms and cook for a further 10 minutes.
Turn the heat up to high and add the pearl barley. Cook for a further minute, stirring constantly.
Add the white wine to the pot and allow to it boil until it has reduced down completely.
Put the Knorr Vegetable stock in a pot of a medium heat to stay hot.
Once the wine has reduced down completely, turn the heat down to low-medium and add the Knorr Mushroom Soup and a cup of the stock mix to the pot. Stirring gently.
Once all the stock has been absorbed, add another cup, and stir gently.
Continue this process until your barley is cooked.
Turn the heat off and add the grated cheese and butter, stir to combine and season to taste with salt and pepper.
To Serve
Serve the hot risotto in four individual bowls. Top with extra grated parmesan/pecorino and thyme leaves.

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