This barley risotto features fabulously nutty pearl barley, cooked up risotto style with mushrooms, garlic and Parmesan. A great meatless main or a hearty side.
Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft. Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.
A creamy risotto - made with barley rather than rice and topped with a variety of mushrooms. What makes a healthy, balanced diet? Heat the oil in a large, non-stick frying pan, add the onion and cook for 1 minute.
Add the wine and let it evaporate, then turn down the heat again to a low to medium temperature; add the stock a ladleful at a time, ensuring that the liquid is absorbed before adding the next ladleful of stock: this will take about 40 minutes and the pearl barley should be tender but with a bite.