Mushroom, Miso and White Bean Pearl Barley Risotto

Make mushroom, miso and white bean pearl barley risotto, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
250 g Cooked pearl barley (Cooked weight.)
400 g Mushrooms (A mix of chestnut and anything more interesting. Sliced thickly.)
Most of a tin, drained (200 g) Cannellini beans, tinned and drained (Stirred in near the end so they warm through without collapsing. Drained weight.)
100 g Onion
3 cloves, about 9 g Garlic
8 g Olive oil
600 g Vegetable stock (Made up from a cube or a pot.)
80 g Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
1 tbsp (18 g) White miso paste (Stirred in at the end. Boiled miso loses its edge.)
A few sprigs Fresh thyme
A handful Fresh parsley
A squeeze Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Brown the mushrooms in half the oil over a high heat in two batches, without stirring much, until they are dark at the edges. Set aside.
2. Soften the chopped onion in the rest of the oil, add the garlic and thyme, then 100 g of dry pearl barley and the wine. Let the wine bubble away.
3. Add the hot stock a ladle at a time, stirring, over 30 to 35 minutes until the barley is tender with a little bite and the liquid has gone creamy. It will weigh about 250 g cooked.
4. Stir in the beans for the last three minutes, then the mushrooms, miso and lemon off the heat. Season and finish with parsley.

Contains gluten cereals, soya, celery and sulphites.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Miso made with barley carries gluten. White rice miso does not.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/mushroom-miso-pearl-barley

AI-generated images illustrating the recipe.

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