Porcini barley risotto with lemon chard

Porcini barley risotto with lemon chard recipe

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

  • Serves 4
  • 15mins to prepare, 20mins soaking time and 60mins cooking time
  • 406 calories / serving

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 (1 1/2 pints) 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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