Porcini barley risotto with lemon chard recipe
This vegan mushroom risotto recipe is topped with lemony sautéed chard giving it that extra zingy flavour. Dried porcini mushrooms also give a richness to this filling barley risotto and also make a flavoursome stock.
See method- Serves 4
- 15mins to prepare, 20mins soaking time and 60mins cooking time
- 406 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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 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
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Shop ingredientsEach serving contains
- Energy
- 1715kJ 406.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 2.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 65.7gProtein 11.0gFibre 14.0g
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- 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.
- 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.
- 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.
- 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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