By Sprout / Thursday, 18 June 2020 / Topics:

Ingredients (serves 4):

  • 1L Reduced-salt vegetable stock,
  • 1 Tablespoon olive oil, plus 2 Tablespoons extra
  • 2 Shallots, thinly sliced
  • 3 Garlic cloves, finely chopped
  • 1 Cup pearl barley
  • 400g Mixed mushrooms, sliced or quartered
  • 2 Cups Brussels sprouts, quartered
  • 2 Rosemary sprigs, leaves picked
  • 2 Cups loosely packed baby spinach
  • 50g Feta cheese, crumbled


1. Bring stock almost to the boil in a saucepan. Remove from the heat and keep warm.

2. Heat one tablespoon oil in a large frying pan over medium heat. Cook shallot, stirring occasionally, for 3-4 minutes or until soft and translucent. Increase heat to medium-high. Add garlic and cook for one minute before adding pearl barley. Cook, stirring for another minute, then add a splash (50ml) of stock to the pan. After the stock has evaporated, add the remaining stock, a ladleful at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take 20-25 minutes and requires stirring occasionally. If you run out of stock and the pearl barley needs a little more cooking use hot water or more stock. Once the pearl barley is al dente (soft but still with a little bite) stir through the baby spinach.

3. Meanwhile, heat remaining 2 tablespoons of oil in a second large frying pan over medium-high heat. Add mushrooms and cook for 2-3 minutes or until golden brown. Add Brussels sprouts and rosemary and cook for a further 2-3 minutes or until fragrant and lightly charred. 

4. Divide risotto between serving bowls and top with mushrooms and Brussel sprouts. Garnish with feta then serve.