Photo of Barley risotto with mixed mushrooms and thyme by WW

Barley risotto with mixed mushrooms and thyme

8
8
7
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate
Barley adds a nutty flavour to this Italian-style dish made with a medley of fresh mushrooms.

Ingredients

chicken stock

5 cup(s)

olive oil

2 tsp

leek(s)

1 whole, thinly sliced

garlic

1 clove(s), crushed

pearl barley

1 cup(s), (200g)

fresh thyme

1 tsp, leaves

sweet white wine

¼ cup(s), (60ml)

reduced fat oil spread

2 tsp

mushrooms

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

rocket

2 cup(s), (60g)

97% fat-free cottage cheese

150 g

Instructions

  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.

Notes

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

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