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Mushroom & Gorgonzola barley risotto
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2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
350g mixed mushrooms, such as portabella, chestnut and open cap, thickly sliced
3 tbsp chopped fresh thyme leaves
300g pearl barley
1.5 litres vegetable stock
150g kale, chopped
100g Gorgonzola, cubed
1. Heat a large, heavy-based saucepan or casserole dish over a medium heat and add the oil and butter. When the butter has melted add the onion and cook gently for about 6-8 minutes until starting to soften then stir in the garlic and mushrooms and cook for a further 5 minutes.
2. Add the thyme and toss with the mushrooms then stir in the barley and 800ml of the stock. Bring to the boil. Place the lid on the pan and reduce the heat to low, then simmer for about 30 minutes, stirring occasionally.
3. Remove the lid and slowly ladle in the remaining stock while stirring for a further 20-30 minutes, until the barley is creamy and cooked through and all the liquid has been absorbed. Stir in the kale for the final 10 minutes of cooking then stir in half the Gorgonzola. Serve ladled into bowls with the remaining cheese scattered on top.
Typical values per serving: