Pearl Barley, Mushroom Risotto

Ingredients

• Onions

  Raw

  1 large or 150g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  6 clove or 18g

• Barley

  Pearled, raw

  200g

• Vegetable Stock

  Freshdirect

  2 cup or 474g

• Lemon juice

  Canned or bottled

  1 tbsp or 15g

• Lentils

  Raw

  400g

• Mushrooms

  White, raw

  400g

• Water

  Plain, clean water

  1 cup or 237g

• Spinach

  Raw

  100g

Directions

1. First peel and finely dice your onion. Add the onion to the pan, and measure in 1 tbsp light cooking oil. Peel your garlic cloves and quarter them lengthways, and add to the pot. Bring to a medium heat on your largest hob ring, and cook for around five minutes, stirring intermittently, to start to soften.
2. Pour in the pearl barley and stir through, then pour over the stock
3. Bring to the boil, then reduce to a simmer. Add the lemon juice and herbs and stir well, then simmer for 25 minutes, until the water is all absorbed. You will need to stir intermittently to stop the pearl barley from sticking and burning to the bottom of the pan.
4. Drain and thoroughly rinse your lentils, and add to the pan. Slice your mushrooms finely and add those too. Add another 250ml water. Bring back to the boil, then simmer again for another 15 minutes, until the pearl barley is soft. Finely slice your greens and drop them into the pan a couple of minutes before the end, to soften them but not overcook.

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