Mushroom & barley risotto
Calorie controlled cooking spray
Pearl barley, dry
Vegetable stock cube(s)
2 cube(s), 950ml stock
Vegetarian Parmesan Style Hard Cheese
- Lightly mist a 4.5-litre slow cooker with cooking spray. Heat half the olive oil in a large, deep, nonstick frying pan over a medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the barley and garlic and cook, stirring, for 1 minute. Transfer to the prepared slow cooker.
- Heat the remaining oil in the same frying pan and cook the mushrooms, stirring, for 5 minutes until the liquid has evaporated. Add to the slow cooker along with 750ml of the stock and the sprig of rosemary. Stir, then cover and cook on a low setting for 6 hours
- Heat the remaining stock and stir into the risotto. Divide between bowls, season to taste, and serve topped with the rocket and hard cheese.