Name: Barley, leek and mushroom risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 60 gram butter; 1 tablespoon olive oil, plus extra to serve; 1 leek, trimmed, finely sliced; 1 cup pearl barley; 3/4 cup white wine; 4 cup hot vegetable stock; 1 bunch kale, trimmed, halved; 300 gram mixed mushrooms, trimmed, halved; 1 clove garlic, crushed; 3/4 finely grated parmesan

Barley, leek and mushroom risotto

Dollar-wise dinners to get you through the week.

Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

60 gram butter

1 tablespoon olive oil, plus extra to serve

1 leek, trimmed, finely sliced

1 cup pearl barley

3/4 cup white wine

4 cup hot vegetable stock

1 bunch kale, trimmed, halved

300 gram mixed mushrooms, trimmed, halved

1 clove garlic, crushed

3/4 finely grated parmesan

Method

1.In a saucepan, melt 20g butter and oil on high. Sauté leek for 2-3 minutes until tender.

2.Add barley and cook, stirring, for 2-3 minutes until slightly toasted.

3.Add wine and simmer, stirring until almost completely evaporated. Add stock, half a cup at a time, stirring between each addition until all stock is absorbed, adding kale with the final half cup of stock. Simmer, covered, for 2-3 minutes until stock is absorbed and kale has wilted.

4.In a large frying pan, melt remaining butter on medium. Sauté mushrooms and garlic for 4-5 minutes until golden.

5.Stir parmesan through and season to taste. Serve risotto with mushrooms, drizzled with olive oil.

Women's Weekly Food