Heat half the oil in a heavy based pot. Add mushrooms and thyme, cooking over a medium high heat until starting to brown. Add a splash of the white wine to deglaze (clean the pan!) and then set mushrooms aside.
Heat remaining oil in the same pot. Add the leak and garlic, cooking for several minutes until tender. Stir in barley and cook for another minute.
Pour in remaining wine and allow to evaporate. Add stock one ladle at a time, ensuring each is absorbed before adding the next. Prior to adding the last of the stock, return mushroom, asparagus, broccolini, to the mixture to the pot and stir through.
When the last bit of liquid has been absorbed stir the parmesan through risotto and season to taste. Finish with parsley, feta and chilli flakes.
- Use a variety of mushrooms such as swiss, oyster or flat mushrooms for added flavour and texture. Add rocket to serve!
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