Recipe

Barley, leek and mushroom risotto

Dollar-wise dinners to get you through the week.

Mar 15, 2016 1:14am
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Barley, leek and mushroom risotto
  • 60 gram butter
  • 1 tablespoon olive oil, plus extra to serve
  • 1 leek, trimmed, finely sliced
  • 1 cup pearl barley
  • 3/4 cup white wine
  • 4 cup hot vegetable stock
  • 1 bunch kale, trimmed, halved
  • 300 gram mixed mushrooms, trimmed, halved
  • 1 clove garlic, crushed
  • 3/4 finely grated parmesan

Method

Barley, leek and mushroom risotto
  • 1
    In a saucepan, melt 20g butter and oil on high. Sauté leek for 2-3 minutes until tender.
  • 2
    Add barley and cook, stirring, for 2-3 minutes until slightly toasted.
  • 3
    Add wine and simmer, stirring until almost completely evaporated. Add stock, half a cup at a time, stirring between each addition until all stock is absorbed, adding kale with the final half cup of stock. Simmer, covered, for 2-3 minutes until stock is absorbed and kale has wilted.
  • 4
    In a large frying pan, melt remaining butter on medium. Sauté mushrooms and garlic for 4-5 minutes until golden.
  • 5
    Stir parmesan through and season to taste. Serve risotto with mushrooms, drizzled with olive oil.

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