Barley risotto with mixed mushrooms and thyme
7
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Barley adds a nutty flavour to this Italian-style dish made with a medley of fresh mushrooms.
Ingredients
Chicken stock
5 cup(s)
Olive oil
2 tsp
Leek
1 whole, thinly sliced
Garlic
1 clove(s), crushed
Pearl barley
1 cup(s), (200g)
Fresh thyme
1 tsp, leaves
Sweet-style white wine
¼ cup(s), (60ml)
Reduced fat oil spread
2 tsp
Mushrooms
400 g, mixed, such as swiss, oyster and enoki
Rocket
2 cup(s), (60g)
97% fat-free cottage cheese
150 g
Instructions
1
Bring stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
2
Heat oil in a large heavy-based saucepan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add barley and thyme and stir to coat.
3
Add wine and cook, stirring, until wine has absorbed. Reduce heat and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid has absorbed. (This should take about 35–40 minutes or until barley is tender.)
4
Meanwhile, melt spread in a large non-stick frying pan over medium-high heat. Cook mushrooms, stirring, for 5 minutes or until softened. Stir mushrooms into risotto during the last 5 minutes of cooking. Stir in rocket until just wilted. Serve topped with cottage cheese.
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