Barley Risotto with Mushrooms and Rocket

Serves 3-4. 

This recipe is from 'Fresh' magazine June addition. 

Ingredients:

• 1 tbs olive oil 

• 40g butter

• 2 gloves of garlic 

• 1 leek sliced

• 250g of pearl barley

• 1 tbs of thyme leaves 

• 1 cup of white wine

• 3-4 cups of vegetable stock 

• 350g of mixed mushrooms (You can buy these in packs from Coles or Woolworths) 

• 100g of rocket 

• 1/2 cup of parmesan cheese (I used tasty cheese as I couldn't find a vegetarian parmesan cheese)

Method:

1. Add oil and half the butter to a large frying pan over medium heat. 

2. Add leek and garlic, cook stirring frequently until soft. 

3. Add barley and thyme and cook for 1 minute. Pour in wine and stir until absorbed. Add mushrooms. 

4. Stir in 3 cups of stock and cook gently for 40 minutes or until barley is tender. Add more stock if necessary. 

5. Stir in cheese. 

6. Serve with rocket tossed though. Enjoy :)