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Photo of Mushroom and pork barley risotto by WW

Mushroom and pork barley risotto

Total Time
1 hr 20 min
20 min
1 hr


Chicken stock

6 cup(s), (1.5L)

Olive oil

1 tbs

Brown onion

1 small, finely chopped


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


400 g, sliced


300 g, cut into florets

Baby spinach

80 g

Reduced-fat ricotta cheese

80 g, crumbled

Oil spray

2 x 3 second spray(s)


  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.


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.