Free Healthy Recipe - Mushroom, Garlic and Barley Risotto

Dairy free, Low fat, Low sugar

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The first time I made this mushroom and barley risotto, I made it in a pot on the stove but I find it's much better cooked in the slow cooker. Slow cooking brings out the flavour of the mushrooms and the barley stays beautifully moist.

Ingredients

2 tbsp olive oil

220 grams mushrooms - brown, quartered

1 large garlic, clove, sliced finely

50 grams porcini mushrooms, (dried), rinsed and soaked in 2 cups hot water

1 cup barley - pearl, rinsed

1 tbsp lemon, juice

500 ml stock- vegetable

peppercorns black, cracked, to taste

Parmesan, pesto & steamed spinach to serve.

Method

Heat olive oil in the pan and when hot, sauté the mushrooms and garlic for 4 to 5 minutes
Add the porcini mushrooms and soaking water, with the barley, lemon juice, stock and season with pepper. Cover and set the slow cooker to low. Cook for 6 hours. Serve with shaved Parmesan and teaspoon of pesto and steamed spinach.

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	360 mins
Ready in:	365 mins
Suitable for:
Dinner, Lunch

See also:

Basil Pesto

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