Pearl Barley Mushroom Risotto

Pearl Barley Mushroom Risotto

Serves 4


2 tbsp olive oil

300g mushrooms, sliced

30g Connacht Gold Garlic and Herb Creamery Butter

2 leeks, chopped

400g pearl barley, rinsed

1.2l vegetable stock

400ml boiling water

50g Parmesan, grated

Salt and black pepper

To serve:

A handful of fresh chives, chopped


1 Heat the oil in a frying pan over a medium-high heat and cook the mushrooms for five minutes until golden. Transfer the mushrooms to a plate and set aside.

2 Melt the butter in the pan and cook the leeks for eight minutes until soft and translucent.

3 Add the barley, stock and water and simmer for 20-30 minutes until the barley is soft.

4 Stir in the mushrooms and Parmesan. Season with salt and pepper and serve with a sprinkling of chives.

Per Serving 569kcals, 18.2g fat (7.3g saturated), 88.4g carbs, 4g sugars, 18.1g protein, 17.5g fibre, 0.26g sodium

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