Pearl Barley Risotto

A more cost effective version of the Italian classic. Cook as below, or add any vegetables you have available to elevate it.

Ingredients

500g mushrooms
1 vegetable stock cube
olive oil
3 cloves of garlic
1 teaspoon of dried thyme
2 small onions
2 sticks of celery
flat-leaf parsley
300g pearl barley
80g mature Cheddar cheese

Method

Saute onions, celery, garlic, mushrooms and thyme in a little oil
Salt until soft
Add the pearl barley, mixing continuously to avoid it catching
Once thoroughly heated, add the stock and let simmer for approx. 20 mins, until the pearl barley is cooked
Add cheese and parsley just before serving