Mushroom And Spinach Barley Risotto

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 1/2 cups barley
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 4 cups vegetable stock
• 200 g button mushrooms, sliced
• 20 g dried shiitake mushrooms
• 250 g frozen spinach, thawed undrained
• 1/2 cup parmesan cheese, shredded
• pepper

Recipe

• 1 place the dried mushroom in a bowl and cover with boiling water. soak for 30 minutes.
• 2 heat oil in a frying pan. saute onions until soft. add garlic and cook 1 - 2 minutes.
• 3 add the barley and coat with oil.
• 4 add stock and bring to the boil.
• 5 place barley mix in slow cooker and add mushrooms, including soaking water.
• 6 cook on low heat for 4 - 5 hours, stirring occasionally. if barley becomes dry, add a dash of olive oil.
• 7 when barley is tender, add spinach and mix well.
• 8 add parmesan and serve with black pepper.
• 9 note: if a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.