Porcini Barley Risotto with Lemon Chard Recipe


Dried porcini mushrooms give a richness to this filling barley risotto and also make a flavoursome stock. The risotto is topped with lemony sautéed chard giving it that extra zingy flavour.

Serves 4 - 15 mins to prepare, 20 mins soaking time and 60mins cooking time - 406 calories / serving



Ingredients

30g (1 1/4oz) dried porcini mushrooms
1 tbsp olive oil
2 leeks, chopped
250g (8oz) chestnut mushrooms, sliced
275g (9oz) pearl barley, rinsed
200ml (7fl oz) dry white wine
900ml (1 1/2 pints) 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


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 mushrooms and 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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