Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 40grams butter
- 1 leek, sliced
- 350grams swiss brown mushrooms
- 1tablespoons thyme leaves
- 4 cup chicken stock, hot
- 250grams pearl barley
- 1tablespoons olive oil
- 1 cup white wine
Nutrition per serving
1870kJ / 448Cal
1870 Kilojoules or 448 Calories
22% of daily energy intake*
Protein
10.1grams
Fat
15.0grams
Carbs
62.0grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil and half the butter in a large saucepan over medium heat. Add leek and garlic, and cook, stirring frequently, for 5 minutes or until fragrant and softened.
Step 2 of 3
Add barley and thyme, and cook, stirring, for 1 minute. Pour in wine and stir until absorbed. Stir in 3 cups stock and cook gently for 40 minutes or until barley is tender. Stir occasionally, adding more stock if necessary.
Step 3 of 3
Meanwhile, heat remaining butter in a large frying pan over medium heat. Add mushroom and cook, stirring occasionally, for 10 minutes or until browned. Serve risotto topped with mushroom, rocket and parmesan.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.