Thursday, 29 May 2014

Garlic Mushroom Risotto

I shared this on Facebook a while back with the hashtag #ShareYourTeaTuesday and thought you might like the recipe, as easy as it is  :)

It's a creamy, low fat, garlic mushroom, barley risotto.


All you need is:
  • Barley  (or rice of course, but barely has a lovely texture to it)
  • A tin of condensed soup - I used mushroom, but asparagus or celery works well too.
  • Spinach leaves
  • Mushrooms
  • Olive Oil
  • Chilli Flakes
  • Garlic



So what you do is:
  • Wash and chop the mushrooms, then chuck them in a good non-stick pan with the chilli flakes, garlic and olive oil.   I never worry about measurements, just chuck in what looks right.

  • Once the mushrooms have softened slightly, add a real good handful of spinach - this stuff wilts away to nothing so you can't have too much  :)
  • Boil the kettle at this point.

  • Then add the well rinsed barley and kind of stir-fry it to toast the barley to give it a nutty taste.

  • Now add a mugful of boiling water to the pan and give the barley a good hard simmer for a few minutes.

  • Drop in the condensed soup and stir until it is all creamy.

  • Wash out the can with water and add to the pan.  You may need to add more water as it cooks, just play it by ear.
  • Simmer for half an hour or so, or until the barley is firm but not crunchy, stirring regularly.

  • Eat with a rather large glass of wine and sprinkled with black pepper   :)



Join in with #ShareYourTeaTuesday and let's all inspire each other  :)

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