Mushroom and Spinach Barley Risotto

Pearl barley gives this risotto a slightly nutty taste and fantastic texture, with the added benefit of loads of selenium and fibre.

• Ready In: 5 hrs 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups barley
• 1  tablespoon olive oil
• 1  onion, chopped
• 1  garlic clove, minced
• 4  cups  vegetable stock
• 200  g button mushrooms, sliced
• 20  g  dried shiitake mushrooms
• 250  g frozen spinach, thawed undrained
• 1⁄2 cup parmesan cheese, shredded
•  pepper

Directions

1. Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.
2. Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.
3. Add the barley and coat with oil.
4. Add stock and bring to the boil.
5. Place barley mix in slow cooker and add mushrooms, including soaking water.
6. Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.
7. When barley is tender, add spinach and mix well.
8. Add parmesan and serve with black pepper.
9. Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.