Recipes

Wild Mushroom Risotto

This creamy risotto pairs nutty pearl barley with a medley of earthy wild mushrooms, gently sautéed in extra virgin olive oil. Rich in heart-friendly fibre, antioxidants, and healthy fats, it offers deep, satisfying flavour while supporting healthy cholesterol and blood pressure. Comfort food that truly loves your heart.

Method

1. Start by preparing the vegetables, finely dice the onion, mince the garlic and slice the mushrooms.
2. Heat half the olive oil in a large non-stick pan. Add mushrooms and cook over medium-high heat for 5-6 minutes until golden. Remove from the pan and set aside.
3. In the same pan, add the remaining olive oil and onion. Cook over medium heat for 5 minutes until softened. Add garlic and cook for 1 more minute.
4. Rinse the pearl barley and stir it in along with the thyme. Cook for 1-2 minutes.
5. Add the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the pearl barley is tender with a slight bite (about 25 minutes minutes). Add a little more water if needed.
6. While the risotto cooks juice and zest the lemon and roughly chop the parsley.
7. Once cooked stir in the cooked mushrooms, parsley, lemon zest, and juice. Season with black pepper. Sprinkle with some additional parsley and serve.