PEARL BARLEY MUSHROOM RISOTTO

Serves 4

2 tbsp olive oil

300g/11oz/4½ cups mushrooms, sliced 2 tbsp butter

2 leeks, chopped

4 garlic coves, crushed

400g/14oz/2 cups pearl barley, rinsed 1 tbsp fresh thyme leaves, chopped 1.2l/40.5 fl oz/5 cups vegetable stock 400ml/14 fl oz/1¾ cups boiling water 60g/2oz/½ cup Parmesan, grated

Salt and black pepper

To serve:

Parmesan shavings

1 Heat the oil in a frying pan over a medium-high heat and cook the mushrooms for five minutes until golden. Use a slotted spoon to transfer them to a plate and set aside.

2 Melt the butter in the pan and cook the leeks for eight minutes until soft and translucent. Stir in the garlic and cook for another minute.

3 Add the barley, thyme, stock and water. Simmer, covered with a lid, for 20-30 minutes until the barley is soft and has absorbed the liquid.

4 Stir in the mushrooms and Parmesan. Season with salt and pepper and serve with shavings of Parmesan.

Per Serving 569kcals, 18.2g fat (7.3g saturated), 88.4g carbs, 4g sugars, 18.1g protein, 17.5g fibre, 0.26g sodium