Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins


This recipe requires frequent stirring so it’s good if you have other jobs to do in the kitchen. Note: there are many different veggie combinations that work with this meal. You can use peas and carrots instead, so choose your favourites and go wild! You can also add protein if desired (we love adding a lil rump fillet)
 1 cup pearl barley, rinsed
 4 tbsp extra virgin olive oil
 300 g mixed mushrooms, sliced and quartered
 2 thyme sprigs
 1 leek, sliced (use an onion if you don’t have leek)
 3 garlic cloves, finely chopped
 1 cup white wine
 1 bunch of asparagus
 1 bunch of broccolini
 4 cups hot chicken stock
 ½ cup parmesan, finely grated
 salt and pepper
 ½ cup parsley, chopped
 Danish feta to serve
 Chilli flakes to taste
Note: there are many different veggie combinations that work with this meal. You can use peas and carrots instead, so choose your favourites and go wild! You can also add protein if desired (we love adding lil rump fillet)

1

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.

2

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.

3

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.

4

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.

Tips:
5

- Use a variety of mushrooms such as swiss, oyster or flat mushrooms for added flavour and texture. Add rocket to serve!

GF- substitute barley for brown rice, LF - remove feta, parmesan will still be tolerated.




Ingredients

This recipe requires frequent stirring so it’s good if you have other jobs to do in the kitchen. Note: there are many different veggie combinations that work with this meal. You can use peas and carrots instead, so choose your favourites and go wild! You can also add protein if desired (we love adding a lil rump fillet)
 1 cup pearl barley, rinsed
 4 tbsp extra virgin olive oil
 300 g mixed mushrooms, sliced and quartered
 2 thyme sprigs
 1 leek, sliced (use an onion if you don’t have leek)
 3 garlic cloves, finely chopped
 1 cup white wine
 1 bunch of asparagus
 1 bunch of broccolini
 4 cups hot chicken stock
 ½ cup parmesan, finely grated
 salt and pepper
 ½ cup parsley, chopped
 Danish feta to serve
 Chilli flakes to taste
Note: there are many different veggie combinations that work with this meal. You can use peas and carrots instead, so choose your favourites and go wild! You can also add protein if desired (we love adding lil rump fillet)

Directions

1

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.

2

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.

3

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.

4

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.

Tips:
5

- Use a variety of mushrooms such as swiss, oyster or flat mushrooms for added flavour and texture. Add rocket to serve!

GF- substitute barley for brown rice, LF - remove feta, parmesan will still be tolerated.
Mushroom & Thyme Barley Risotto

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