PEARL BARLEY MUSHROOM RISOTTO

cals 401 | fat 22g | protein 7g | carbs 49g | serves 4

170g porcini mushrooms

• 1.4ltr vegetable stock

• 4 tsp coconut oil • 1 onion, finely chopped • 2 garlic cloves, minced • 2 tbsp finely chopped rosemary leaves • 500g pearl barley • 200g

Asian mushrooms (eg, oyster or shiitake), sliced • salt and pepper •

120ml coconut cream •

250g Parmesan, grated

(optional)

1. First, soak the porcini mushrooms in 230ml boiling water for 15 mins. Meanwhile, add the stock to a saucepan over a low heat, and bring to a simmer.

2. Heat 1 tbsp coconut oil in a separate saucepan over a medium heat. Chuck in the onion and sauté until softened, then add the garlic and cook for a further minute. It should be starting to smell like dinner now…

3. Remove the porcini mushrooms from their liquid (pour this into the stock) and roughly chop. Add them to the onion and garlic, along with the rosemary. After 1 min, add the pearl barley, frying until the grain is slightly toasted.

4. Gradually add the stock to the larger pan one ladleful at a time, allowing the barley to absorb it gradually. Cook for 40 mins, stirring occasionally.

5. While that’s doing its thing, add 1 tsp coconut oil to a frying pan over a high heat. When it’s hot, add half of the Asian mushrooms, adding the rest once the first half begin to cook down. Fry for around 10 mins until golden. Season with pepper and set aside.

6. After the risotto has been cooking for 40 mins, add the coconut cream and two thirds of the Parmesan (if using) and stir. Simmer for 5 mins more with the lid on, then add the Asian mushrooms and fold through. Season to taste and top with the remaining Parmesan. Creamy mushroomy

goodness, served.