Mushroom Pearl Barley Risotto

Risotto is one of my favourite dinners, so I thought I would try a slightly healthier version by substituting normal Risotto Rice with Pearl Barley. It is much higher in fibre than normal Risotto Rice and tastes just as good! I also used Coconut Yoghurt to make it extra creamy!

Ingredients (serves 1):

  • 20g Pearl Barley
  • 1 tbsp Olive Oil
  • 1/2 chopped White Onion
  • 4 finely chopped Garlic Cloves
  • 1/2 tsp dried Thyme
  • 1 Vegetable Stock Cube
  • 4-5 chopped Chestnut Mushrooms
  • 100g Frozen Peas
  • 2 Handfuls of fresh Spinach
  • 1/2 tbsp vegan Coconut Yoghurt

Method:

  1. Heat up the Olive Oil in a medium pan on a medium heat and fry the Garlic and Onion for 5 minutes, or until softened
  2. Add the chopped Mushrooms for another 3 minutes
  3. Once softened, add the Thyme, Pearl Barley and combine
  4. Add roughly 200ml of water, or just enough to cover the mixture. Crumble the stock cube into the pan and combine
  5. Simmer on a low heat for 15 minutes, continuously stirring and topping up with a dash of water so that the mixture does not stick to the pan
  6. Add the frozen Peas and simmer for another 15 minutes, again continuously stirring and topping up with a dash of water
  7. Then add the Coconut Yoghurt and Spinach, combine and leave on a low heat for one minute
  8. Serve in a big dish and enjoy!

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