Mushroom Barley Risotto
Experiment with grains! This dish is low in fat, supplies nearly 25% of your daily fibre needs and is bursting with flavour.
- 35 Minutes
- Easy
- 4
Ingredients
Mushrooms 300 g
Barley 300 g
Spinach 400 g
Vegetable stock 350 ml
Onion 1 medium or 150 g
Cottage cheese, plain 100 g
Milk 200 ml
Water 100 ml
Garlic clove 3g
Vegetable oil (Rapeseed) 13 g
Balsamic Vinegar 1 g
Black Pepper 1 g
Salt 1 g
Instructions
1. Cook the onion and garlic gently until soft.
2. Add the chopped mushrooms and cook for two minutes.
3. Stir in the barley and allow to cook for a further two minutes.
4. Add the stock and water, bring to the boil and then reduce heat down to a gentle simmer on a medium heat for 30 minutes.
5. Adding a little at a time, stir the milk and cottage cheese in and cook for another 10 minutes.
6. Before serving stir in the spinach and cook for 1 minute further, and drizzle over balsamic vinegar.
