Risotto is such a comforting and warming meal but using arborio rice is completely unnecessary as it is quite expensive. I use pearl barley because it is such a cheap grain. In this recipe I used the dried mushrooms I received with my mushroom growing kit from GroCycle.
I have made this before with fresh mushrooms which also tastes just as delicious. This is a great recipe to make in your slow cooker.
Serves 4 Costs 27p per serving
200g mushrooms, roughly chopped
150g pearl barley
1 onion, finely chopped
800ml vegetable stock
2 tsp garlic granules
1 tsp dried thyme
Oil for frying
- In a large saucepan, fry the onions and mushrooms in a little oil until they turn soft and brown. Stir in the pearl barley and the rest of the ingredients. Cook on a low to medium heat for 40 minutes or until liquid has reduced. Stir often so it does not stick to the pan.
- For the slow cooker. Fry the onions and mushrooms in oil until they are soft and brown. Add all the ingredients to your slow cooker and mix well. Cook on high for 6 hours.