Everyday healthy
Oct 28, 2021
5 minutes
Recipes ANNA GLOVER Photographs DANIELLE WOOD
Mushroom pearl barley risotto with roasted rosemary carrots
effort less !
Pearl barley makes a great change from rice in risottos, and you won’t need to continuously stir it. That leaves you with extra time to make the sweet and nutty roast carrots to serve on top. Or try other seasonal veg, such as parsnips, kale or cauliflower for contrasting textures and flavours.
1 HOUR 20 MINUTES | SERVES 4 | EASY | V LC
dried wild mushrooms or porcini 10g
olive oil 2 tbsp
leek 1 large, sliced
garlic 2 cloves, crushed
pearl barley 300g, rinsed
baby carrots 320g, cut into bite-size pieces
rosemary 2 sprigs, chopped
chestnut mushrooms 320g, sliced
crème fraîche 3 tbsp
lemon 1, zested
parmesan (or vegetarian alternative) 25g, finely grated
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