One-Pan Oven Barley Risotto With Mushrooms Recipe

A wholesome twist on a classic. Using pearl barley instead of rice, this dish is baked in the oven for a hands-off approach, resulting in a creamy, hearty meal packed with earthy mushrooms and finished with Parmesan and parsley.

Serves

Ingredients

1 tablespoon olive oil, or butter
1 small onion, finely chopped
2 garlic cloves, crushed
300g (10½ oz) mushrooms, sliced (chestnut, button, or mixed)
200g (7oz) pearl barley, rinsed
550ml (1 pint) hot vegetable stock, made from 1 stock cube
30g (1oz) Parmesan cheese, vegetarian if needed, finely grated
Salt and pepper
3 tablespoons chopped parsley leaves, to serve

Method

Preheat the oven to 200°C, 180°C fan (400°F), Gas Mark 6.

In an ovenproof pan with a lid, or a casserole dish, heat the oil or butter over a medium heat. Add the onion and cook for about 5 minutes or until soft but not coloured. Add the garlic and mushrooms and cook for 5–7 minutes, or until the mushrooms have given up their liquid and most of it has evaporated.

Stir in the barley to coat, then pour in the hot stock. Stir well.

Cover with a lid and bake in the oven for 35 minutes, or until the barley is tender and most of the liquid has been absorbed.

Stir in the Parmesan and adjust the seasoning. Scatter with the parsley, then serve.

Extracted from The Ultimate High Fibre Handbook by Jenny Tschiesche (Hamlyn, £22) Food photography: Octopus Publishing Group

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