Mushroom & chestnut pearl barley risotto recipe | Good Food
Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 2 garlic cloves crushed
- 180g chestnuts roughly chopped (optional)
- 2 thyme sprigs leaves picked
- 250g mixed mushrooms sliced
- 300g pearl barley
- 150ml white wine
- 1l vegetable stock
- 4 tbsp ricotta cheese
- 80g rocket
- parsley leaves (optional), to serve
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