Barley, Mushroom and Sweet Potato Risotto Recipe
This risotto has great flavour owing to the barley and mushrooms in it. Serve sprinkled with some grated parmesan cheese.
Servings 8
Calories 211kcal
Ingredients
- 2 onions (medium, chopped)
- 2 cloves garlic (chopped)
- 3 tablespoons oil
- 1.25 litres stock (5 cups)
- 1 kg sweet potatoes (peeled, diced. 2 pounds.)
- 350 g pearl barley (3/4 pound)
- 1 can mushrooms (sliced. 225 g / 8 oz tin)
- 4 tablespoons parmesan cheese
- 100 ml skim milk (3 oz)
- 1 teaspoon thyme dried
- 1 teaspoon tarragon dried
Instructions
- Bring the stock to the boil in a large saucepan (or nuke in microwave.)
- Put chopped sweet potato in Actifry pan with 2 tbsp of oil or 1 tbsp duck fat, cook for 10 minutes, add onion and garlic cook for 5 minutes, add barley cook for another 5 minutes, then add 4 cups of very hot stock all at once and cook for 30 minutes. After 30 minutes, adjust liquidity to your preferences with the reserved cup of stock, add the tinned mushrooms, milk, parmesan cheese, and herbs, cook for another 5 to 7 minutes, serve piping hot.
Nutrition
Serving: 1g | Calories: 211kcal | Fat: 3.5g | Sodium: 378mg