Mushroom barley risotto recipe | delicious. magazine
This risotto recipe is a heartwarming, satisfying meal. Try pearl barley for a shortcut supper.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely diced
- 150g Pedon Italian-style Barley Mixture (from Tesco), or similar
- 150ml dry white wine from a small bottle
- 500ml vegetable stock, hot
- 300g pack Tesco Finest Creamy Garlic Mushrooms, or similar
- Small bunch of fresh parsley, leaves roughly chopped
- 40g soft blue cheese, such as Saint Agur, chopped
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