Barley Style Risotto


– 50 g butter
– 1 large onion; diced
– 2 cloves garlic; chopped
– 2 sticks celery; chopped
– 110 g button mushrooms
– 2 carrots; peeled and diced
– 250 g pearl barley; thoroughly rinsed
– 300 ml vegetable stock
– 35 g dried wild mushrooms; soaked in 300ml hot water
– 1 teaspoon dried Herbes de Provence


Preheat oven to 180 C / 350 F / Gas 4. Soak wild mushrooms, allow 1/2 hour. Melt butter in an oven proof dish with a lid and saute the onion, garlic and celery for 6 minutes. Add the button mushrooms and carrots. Cover and cook for another 5 minutes. Add the barley, stock and soaked wild mushrooms.
Bring to the boil and turn off the heat. Bake in the oven for 15 minutes. Add the herbs, stir and add extra water if the dish looks dry. Place back in the oven and bake for 12 minutes with the lid on.
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