Pearl barley and mushroom risotto

A hearty, satisfying dish with loads of mushroomy goodness that makes for a fine vegetarian main dish. Pearl barley has a unique, chewy texture so this is very different from a rice risotto.

• 20g dried porcini mushrooms
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 large clove garlic, minced
• 3 celery stalks, chopped
• 8 portabellini mushrooms diced
• 2 twigs lemon thyme
• 1 cup pearl barley
• 1 glass white wine
• zest of half a lemon
• 1 litre (approx.) mushroom or vegetable stock (hot)
• salt and pepper to taste
• parsley for garnish

Soak the dried porcini in hot water for 20 min then remove from the liquid and chop. Keep the liquid to use in the risotto, but strain it if you can as it is often gritty.

Heat the oil in a large, heavy based pan and add the onions, garlic and celery
and fry over a gentle heat until softened.

Add the chopped portobellini mushrooms, the fresh thyme and lemon zest, and fry for a further 2-3 minutes.

Stir in the pearl barley and coat in the oil. Fry for 2 minutes over a gentle heat.

Pour in the wine and stir until the liquid has been absorbed and the alcohol has evaporated.

Add the chopped porcini along with the reserved liquid from soaking.

Add a cupful of the hot stock and stir until the liquid has been absorbed. Continue adding the stock and stirring until it is all used up and the barley is plump and tender to the bite; this usually takes up to 40 minutes.

A sprig of parsley makes it look a bit less brown!

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