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Photo of Mushroom and pork barley risotto by WW

Mushroom and pork barley risotto

10
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Easy

Ingredients

Chicken stock

6 cup(s), (1.5L)

Olive oil

1 tbs

Brown onion

1 small, finely chopped

Garlic

1 clove(s), crushed

Pearl barley

1 cup(s), (200g) rinsed, drained

Fresh herbs

1 tsp, marjoram, finely chopped

Dry-style white wine

60 ml, (¼ cup)

Pork medallion or loin steak, raw

400 g

Mushrooms

400 g, sliced

Broccoli

300 g, cut into florets

Baby spinach

80 g

Reduced-fat ricotta cheese

80 g, crumbled

Oil spray

2 x 3 second spray(s)

Instructions

  1. Place stock in a large saucepan and bring to a simmer.
  2. Meanwhile, heat half the oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add barley and chopped marjoram and cook, stirring, for 2 minutes.
  3. Add wine to barley mixture and cook, stirring, for 1 minute. Reduce heat and add hot stock, a ladle (½ cup/125ml) at a time, stirring occasionally, for 50–55 minutes or until tender.
  4. Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook pork for 3–4 minutes each side or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before thinly slicing.
  5. Heat remaining oil in same pan over medium-high heat. Cook mushrooms, stirring, for 5 minutes or until browned. Stir mushrooms, broccoli and spinach into risotto mixture. Cook for 2 minutes or until broccoli is tender and spinach has wilted. Remove from heat. Gently stir through ricotta.
  6. Serve risotto topped with pork and scattered with extra marjoram.

Notes

SERVING SUGGESTION: Thinly sliced fennel, radishes and snow pea sprouts, drizzled with lemon juice. TIP: We used a mixture of Swiss brown, button and enoki mushrooms but you can use any combination you like. Add it: 1 tbs pepitas (toasted) sprinkled to serve. Swap it: Ricotta for cottage cheese.

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