Spinach & Mushroom Pearl Barley Risotto
Recipe: #30147
August 15, 2018
Categories: Barley, Onions, Spinach 5-Minute Prep, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (619.5 g)
- Calories 404.2
- Total Fat - 10.2 g
- Saturated Fat - 2.4 g
- Cholesterol - 16.1 mg
- Sodium - 721.9 mg
- Total Carbohydrate - 57.9 g
- Dietary Fiber - 6.5 g
- Sugars - 15.1 g
- Protein - 23.3 g
- Calcium - 605.9 mg
- Iron - 29 mg
- Vitamin C - 32.3 mg
- Thiamin - 1.7 mg
Step by Step Method
Step 1
Fry the mushrooms in a spray of oil for 3 minutes until golden and season before scooping out of the pan.
Step 2
Fry onion in another spray of olive oil for 2 minutes before adding the thyme and garlic, and fry for 1 minute and then add the barley, mix with onions and gradually add the stock, stirring frequently and simmer for 25 to 30 minutes until the barley is tender, adding more stock if needed.
Step 3
When the stock as been absorbed, stir in the spinach, cheese and mushrooms and then season and cook for 2 more minutes until the spinach has wilted.
Tips
No special items needed.
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