
A creamy risotto - made with barley rather than rice and topped with a variety of mushrooms.
Serves
4
Prep
15 minutes
Cook
40 minutes
Nutritional Information:
Each 246g serving contains (excludes serving suggestion)
- KCal
- 317
- Carbs
- 56.9g
- Fibre
- 2.4g
- Protein
- 8.7g
- Fat
-
5.5g
(Low)
- Saturates
-
0.7g
(Low)
- Sugars
-
5.0g
(Low)
- Salt
-
0.21g
(Low)
- Fruit/Veg Portion
- 2
Ingredients
Ingredients
- 2 tsp olive oil
- 400g mixed mushrooms, sliced
- 1 onion (140g), chopped
- 1 red pepper (160g), chopped
- 250g pearl barley
- 2 cloves of garlic, crushed
- 1 heaped tsp dried oregano
- 2 good pinches white pepper
- 1 low-salt vegetable stock cube in 700ml boiling water
- I heaped tbsp chopped fresh basil and more to serve
- 4 tbsp oat/soya-based cream alternative
- good grind black pepper
Method
Method
Recipe tips
- Any mushrooms work for this dish but a combination of different types is ideal. You can buy mixed packs of wild mushrooms at most supermarkets, then bulk them up with a pack of basic mushrooms.
- Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping-hot throughout.