This dish is hearty and warming, perfect for a cool November day, and uses all seasonal ingredients!
Ingredients
For the Risotto:
- 1 tbsp olive oil
- 1 medium leek, finely sliced
- 2 cloves garlic
- 250g mixed mushrooms
- 200g pearl barley
- 750ml vegetable stock
- 100ml white wine (optional)
- 2 tbsp fresh parsley
- Salt and freshly ground black pepper to taste
For Garnish:
- 30g Parmesan cheese (or a plant-based alternative for a vegan dish)
- 1 tbsp lemon zest
- Fresh parsley leaves for decoration
Instructions
- Heat the oil in a large, deep frying pan or saucepan over medium heat. Add the sliced leek and cook for 4-5 minutes until softened.
- Add the garlic and cook for 1 minute more, stirring frequently to avoid burning.
- Cook the mushrooms: Add the sliced mushrooms to the pan and sauté for about 5-7 minutes until they are golden and most of their liquid has evaporated.
- Add the barley and stir to coat it in the oil and vegetable mixture. Pour in the white wine (if using) and simmer for 2-3 minutes until mostly absorbed.
- Gradually add the stock: Add a ladleful of warm vegetable stock to the pan, stirring frequently until the barley absorbs the liquid. Continue adding the stock one ladleful at a time, allowing each to be absorbed before adding the next, for about 35-40 minutes or until the barley is tender but still has a slight bite.
- Season and finish: Once the barley is cooked, stir in the chopped parsley and season with salt and black pepper to taste. Add a squeeze of lemon juice for brightness if desired.
- Serve: Spoon the risotto into bowls, top with grated Parmesan (or the alternative), lemon zest, and fresh parsley leaves.
Make it your own?
- Add protein: Stir in some cooked chicken or roasted chickpeas for extra protein.
- Make it richer: Stir in a dollop of crème fraîche or a plant-based cream for added creaminess.
- Storage: This risotto keeps well in the fridge for up to 2 days. Reheat with a little extra stock to loosen the texture.
