Love risotto in winter? Feel guilty about all that starchy rice and Parmesan? This pearl barley risotto is a healthier option and it’s also delicious. I tried this mushroom and spinach pearl barley risotto the other day and my boyfriend gave it the enthusiastic thumbs up, so now it’s a regular on cold wintry nights. I haven’t tried to make pearl barley with anything else but I’ve seen recipes for it with roasted pumpkin, which I imagine would be rather tasty.
On a separate note, I went mushroom foraging this week at Delheim Wine Estate and was treated to a three-course mushroom lunch. I’m now so into mushrooms I’m cooking them for practically ever supper. No more button mushrooms for me – it’s all about shiitake, enoki and shimeji from now on. All these exotics are taking me back to when I lived in Taiwan and there were no buttons to be found. Instead we bought strange-looking mushrooms from the supermarket and veggie market, with no idea what they were (although they were yummy).
Mushroom, spinach and goats cheese pearl barley risotto
- 2 big leeks or 5 baby leeks, chopped
- One tablespoon crushed garlic
- A big pinch of dried chilli flakes (optional)
- 400 g of mushrooms (be adventurous – I used a mixture of portabellini, shimeji, shiitaki and enoki), chopped roughly
- 200 ml white wine
- 200 g pearl barley
- 750 ml warm vegetable stock
- 150 g spinach
- 50 g (or more, up to you) chevin/goats cheese (I like one encrusted with garlic and herbs)
- A handful of chopped fresh flat-leaf parsley
Fry the leeks in a glug of olive oil until they’ve started to soften, and then add the garlic (and chilli) and fry for a further minute or two. Add the chopped mushrooms at this point, keep the heat on medium, and cook until the mushrooms start to emit water (about five minutes). Add the pearl barley and mix well to coat it, and cook for a minute or two. Pour in the white wine, turn up the heat a bit and wait until the wine has reduced by about half. Now add the stock slowly, ladleful by ladleful until it’s all used up. Stir for a bit, turn the heat down so the risotto is simmering and put the lid on. Go and relax for thirty minutes, giving it a stir every now and then. When the pearl barley is tender and the stock is almost all absorbed, stir in the spinach leaves and continue to stir until they’ve wilted. At this point stir in the parsley and take it off the heat. Serve the pearl barley risotto in deep bowls with slices of goats cheese on top and loads of black pepper.