Wild mushroom and barley risotto | Sainsbury`s Magazine

Ingredients

• 6 medium-thick slices smoked back bacon
• 3 tbsp extra-virgin olive oil
• 1 fat garlic clove, finely chopped
• 2 inner celery stalks, finely diced
• 1 carrot, finely diced
• 140g wild mushrooms
• 115g pearl barley
• 4 tbsp dry white wine
• 285ml good chicken stock
• 1 tbsp finely chopped parsley (optional)