Healthy & COMFORTING

Adding grains, beans and pulses to your diet is nutritious and filling

- ROSE FOOKS

Pearl barley and mushroom risotto

Swapping rice for barley adds texture and helps support digestive health.

SERVES 2-3

READY IN 35 mins

* 25g dried porcini mushrooms

* 2tbsp olive oil

* 2 banana shallots, peeled and finely chopped

* 150g pearl barley

* Splash of white wine or vermouth

* 500ml vegetable or chicken stock

* 200g button chestnut mushrooms, halved

Soak the porcini mushrooms in 200ml hot water and set aside. Heat 1tbsp oil in a deep frying pan. Fry the shallots until tender but not browned. Season well.

Meanwhile, drain the porcini mushrooms and mix them into the shallots (reserve the soaking water). Cook for a few minutes, then mix in the pearl barley and wine. Bubble for 2 mins.

Mix in the mushroom liquid and half the stock. Bring to the boil, then simmer gently, stirring occasionally. As the stock reduces, add more. In the meantime, sauté the button mushrooms in 1tbsp oil until cooked. When the pearl barley is tender, stir in the button mushrooms and serve.