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Pearl Barley & Mushroom Risotto

An easy and delicious risotto recipe the whole family can enjoy!


  • Melt the butter in a saucepan, add the onions with a pinch of salt and saute. Add the mushrooms, stir and heat until they start to brown.

  • Add the garlic and sprinkle in the sage, mix and tip in the barley. Pour in the vegetable stock, bring to a boil, reduce the heat to a simmer and cook for 30 minutes or until most of the liquid is absorbed. Add extra water if the pearl barley isn't tender enough yet. Stir in the sweetcorn a couple of minutes before the risotto is done.

  • Remove from the heat, top with cheese, stir and serve!

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