[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 13/07/2024. See terms.
Mushroom and barley risotto

Mushroom and barley risotto

Total Time
6 hr 25 min
15 min
6 hr 10 min
Winter calls for warming and nourishing foods, which means that you can’t go past this take on the classic risotto. Pearl barley adds a light and fluffy component that compliments the tender Swiss mushrooms and sharpness of rocket and parmesan.


Oil spray

1 x 3 second spray(s)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Pearl barley

1 cup(s), rinsed, drained


2 clove(s), crushed

Swiss brown mushrooms

500 g, thickly sliced

Vegetable stock, liquid, salt-reduced

3¾ cup(s), (935ml)

Fresh rosemary

1 tbs, (1 sprig)


40 g

Shaved parmesan cheese

20 g


  1. Lightly spray bowl of a 4.5L (18-cup) slow cooker with oil. Heat half the olive oil in a large deep non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add barley and garlic and cook, stirring, for 1 minute. Transfer to slow cooker.
  2. Heat remaining oil in frying pan and cook mushroom, stirring, for 5 minutes or until soft and liquid has evaporated. Add to slow cooker. Stir in 3 cups (750ml) stock and add the rosemary. Cover and cook on low for 6 hours.
  3. Heat remaining stock and stir into risotto. Divide between bowls and top with rocket and parmesan. Season with pepper.


SERVING SUGGESTION: Mixed salad leaves. TIP: STOVE-TOP METHOD - Cook in a saucepan over medium heat for 35 minutes, stirring often, or until tender.