Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Porcini barley risotto with lemon chard recipe

3 ratings

This vegan mushroom risotto recipe is topped with lemony sautéed chard giving it that extra zingy flavour. Dried porcini mushrooms also give a richness to this filling barley risotto and also make a flavoursome stock. See method

Serves 4
15mins to prepare, 20mins soaking time and 60mins cooking time
406 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

30g (1 1/4oz) dried porcini mushrooms
1 tbsp olive oil
2 leeks, chopped
250g chestnut mushrooms, sliced
275g (9oz) pearl barley, rinsed
200ml (7fl oz) dry white wine
900ml vegetable stock
2 tbsp fresh thyme leaves or 2 tsp dried thyme

For the lemon chard

1 tbsp olive oil
200g (7oz) chard (preferably rainbow variety), stalks and leaves separated and sliced
1 lemon, juiced and zested

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1715kj
406kcal 20%
Fat
9g 12%
Saturates
2g 8%
Sugars
3g 3%
Salt
2.3g 38%

of the reference intake
Carbohydrate 65.7g Protein 11g Fibre 14g

Method

Soak the porcini mushrooms in 200ml (7fl oz) hot water for 20 minutes until tender. Strain reserving the soaking liquid, roughly chop the mushrooms and discard any grit left in the sieve.
Meanwhile, heat the oil in a large, heavy-based saucepan over a medium heat and sauté the leeks, covered, for 3 minutes until softened, stirring them occasionally. Add the soaked porcini and mushroomsand cook, stirring occasionally, for another 3 minutes. Stir in the barley until combined.
Pour the wine into the pan and allow it to bubble for 2–3 minutes until almost absorbed and there is no smell of alcohol. Add the stock, bring up to boiling point, stir well, then turn the heat to low. Cover with a lid and simmer for 40–45 minutes until the barley is tender but still has a little bite, stirring often to prevent it sticking. Season, remove from the heat and leave to sit for 5 minutes.
While the barley is resting, prepare the lemon chard. Heat the oil in a large frying pan and fry the chard stalks for 1 minute until softened. Add the leaves and cook for another 2–3 minutes until wilted, season, and stir in the lemon juice and zest. Spoon the chard onto the risotto and serve immediately.

See more Vegan recipes