Mushroom pearl barley risotto

Ingredients

serves 2

• 120g pearl barley
• 1 tbsp olive oil
• 1 garlic clove, minced
• 300g chestnut mushrooms, chopped
• 300ml vegetable stock
• ½ tsp dried thyme
• Ground black pepper, to taste

Directions

1. Rinse the pearl barley. Add to a small pan with ~300ml cold water. Cover and bring to the boil, then partially cover and leave to simmer for 35 mins. Drain any excess water.
2. In a large pan, heat the oil. Fry the garlic for 1 minute, then add the mushrooms and cook for 5-10 mins.
3. Stir in the pearl barley, then add the vegetable stock and thyme. Simmer for another 10 mins, stirring occasionally, until the stock has been absorbed. Add more if needed. Serve topped with ground black pepper.