Barley risotto with mixed mushrooms and thyme
1 whole, thinly sliced
1 clove(s), crushed
1 cup(s), (200g)
1 tsp, leaves
Sweet white wine
¼ cup(s), (60ml)
Reduced fat oil spread
400 g, mixed, such as swiss, oyster and enoki
2 cup(s), (60g)
97% fat-free cottage cheese
- Bring stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
- 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.
- 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.)
- 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.