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Barley, White Bean and Mushroom Risotto Recipe


Barley, White Bean and Mushroom Risotto Recipe

Credit: Meg Thompson

This is a gorgeous, hearty take on risotto using barley instead of rice, which delivers a lovely chewy, nutty flavour along with a good serve of fibre, selenium, manganese, B vitamins and magnesium.

Serves: 2

Ingredients

Method

  • 2½ cups vegetable stock or broth
  • Small white onion, peeled & diced
  • Dash olive oil
  • 2–3 cloves garlic, peeled & chopped
  • 100g mushrooms, sliced
  • ½ cup pearl barley
  • 125g cherry tomatoes, sliced in half
  • ½ cup cooked white beans/cannellini beans
  • Sprig thyme
  • Salt & pepper, to taste
  • 1–2 pieces burrata
  1. Place stock in saucepan and warm over medium heat. Once hot, turn off heat or just keep it on lowest setting.
  2. Add onion to separate medium saucepan with some olive oil and sauté for a couple of mins over low-medium heat.
  3. Add garlic and mushroom and sauté for another 3–4 mins.
  4. Add barley, tomato, beans and thyme along with about ½ cup stock and stir to combine.
  5. Once simmering, turn heat to low, cover with lid and cook until stock has been absorbed.
  6. Keep adding stock and giving a gentle stir every 5 mins or so to prevent sticking.
  7. Continue until barley is cooked but still a little chewy. Taste and add salt and pepper if needed.
  8. Serve on plates and nestle a piece of burrata on top to slowly melt into dish.



 

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.