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My Grocer

Free Healthy Recipe - Mushroom, Garlic and Barley Risotto

Dairy free, Low fat, Low sugar

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The first time I made this mushroom and barley risotto, I made it in a pot on the stove but I find it's much better cooked in the slow cooker. Slow cooking brings out the flavour of the mushrooms and the barley stays beautifully moist.

Ingredients
2 tbsp olive oil
220 grams mushrooms - brown, quartered
1 large garlic, clove, sliced finely
50 grams porcini mushrooms, (dried), rinsed and soaked in 2 cups hot water
1 cup barley - pearl, rinsed
1 tbsp lemon, juice
peppercorns black, cracked, to taste
Parmesan, pesto & steamed spinach to serve.
Method

Heat olive oil in the pan and when hot, sauté the mushrooms and garlic for 4 to 5 minutes
Add the porcini mushrooms and soaking water, with the barley, lemon juice, stock and season with pepper. Cover and set the slow cooker to low. Cook for 6 hours. Serve with shaved Parmesan and teaspoon of pesto and steamed spinach.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 360 mins
Ready in: 365 mins


Suitable for:
Dinner, Lunch
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Call us: 9642 5613
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