Mushroom and barley risotto
7
Points®
Total time: 6 hr 25 min • Prep: 15 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Garlic
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)
Rocket
40 g
Shaved parmesan cheese
20 g
Instructions
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.
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