Barley, White Bean and Mushroom Risotto Recipe
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.
- 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
- Place stock in saucepan and warm over medium heat. Once hot, turn off heat or just keep it on lowest setting.
- Add onion to separate medium saucepan with some olive oil and sauté for a couple of mins over low-medium heat.
- Add garlic and mushroom and sauté for another 3–4 mins.
- Add barley, tomato, beans and thyme along with about ½ cup stock and stir to combine.
- Once simmering, turn heat to low, cover with lid and cook until stock has been absorbed.
- Keep adding stock and giving a gentle stir every 5 mins or so to prevent sticking.
- Continue until barley is cooked but still a little chewy. Taste and add salt and pepper if needed.
- Serve on plates and nestle a piece of burrata on top to slowly melt into dish.
7 unique ways to detox your digestive system
Digestion is central to your body’s detoxification processes, so it’s important to consider how to keep your digestion at its...
Could stem cells be the cure for arthritis?
Stem cells for arthritis - magical rejuvenation or fake news?
5 foods to eat right now for healthy glowing skin
Your skin says a lot about you and it is also heavily influenced by your diet. Eat the right foods...
9 healthy habits to improve your sleep
Sleep is such a crucial element to good health yet it’s one of the first things to fall to the...