Mushroom & Pearl Barley Risotto
Ingredients Method Pour stock in a saucepan over high heat and bring to the boil. Reduce heat to very low and hold at a gentle simmer.
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Ingredients
- 1.2 litres vegetable stock
- 2 tbs extra virgin olive oil
- 200g button mushrooms, sliced
- 500g pearl barley
- 60g unsalted butter
- 6 flat mushrooms, trimmed
- 60g grated parmesan
- 200g baby spinach
- Rocket, spinach or watercress sprigs, to serve
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