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Photo of Barley risotto with mixed mushrooms and thyme by WW

Barley risotto with mixed mushrooms and thyme

6 - 7
PersonalPoints™ per serving
Total Time
1 hr 5 min
15 min
50 min
Barley adds a nutty flavour to this Italian-style dish made with a medley of fresh mushrooms.


Chicken stock

5 cup(s)

Olive oil

2 tsp


1 whole, thinly sliced


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


400 g, mixed, such as swiss, oyster and enoki


2 cup(s), (60g)

97% fat-free cottage cheese

150 g


  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.


TIP: We used Swiss brown, oyster and enoki mushrooms.