Wild Mushroom & Barley Risotto

An earthy, nourishing risotto that swaps traditional rice for nutty pearl barley. Wild mushrooms give depth and umami, while fresh thyme and Parmesan bring balance and comfort to every spoonful.

Ingredients

Serves 4

• 250g pearl barley
• 500g mixed wild mushrooms
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 750ml vegetable stock
• 50ml white wine
• 25g butter
• 50g grated Parmesan
• Thyme, salt, pepper

Method

1. Sauté onion and garlic.
2. Add mushrooms and cook until golden.
3. Stir in barley and wine, then ladle in stock gradually
4. Simmer until tender (about 35 min).
5. Finish with butter, Parmesan, and thyme.