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Spinach & Mushroom Pearl Barley Risotto

Here's how you make Spinach & Mushroom Pearl Barley Risotto
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  • Servings: 1
  • Prep: 5m
  • Cook: 40m
    • The following recipe serves 1 people.

Ingredients

The ingredients are:
  • 50 grams mushrooms (chestnut mushrooms, cleaned)
  • Olive oil spray
  • Yellow onion (1/2 onion, finely sliced)
  • 1 teaspoon thyme, chopped
  • 1 garlic clove, minced
  • 50 grams pearl barley
  • 400ml chicken stock (or vegetable stock, for vegetarian version)
  • 100 grams spinach
  • 1 tablespoon low-fat cheese (soft cheese)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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