This delicious and earthy flavoured risotto is easy to make, and a very impressive dish to serve to family or guests at a dinner party. Risotto is traditionally made with white wine as a liquid, but we have used our own, very special Verjuice. Pearl barley is full of health enhancing properties, and makes a great change from using rice.
Serves: 4
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small white onion or 2 shallots, finely sliced
- 2 garlic cloves, minced or crushed
- 2 sprigs thyme
- 250g wild mushrooms, sliced or torn into bite-sized pieces (alternatively, use dried ceps that have been soaked in water overnight)
- 300g pearl barley
- 150mls Verjuice
- 1 litre vegetable stock
- 180g light cream cheese
- 1 tbsp parsley, finely chopped
- 115g parmesan cheese, grated or cut into fine slivers
Optional: you could add peas or lightly grilled asparagus spear tops