Mushroom & chestnut pearl barley risotto

• olive oil↗2 tbsp tbsp
• large onion↗1

  chopped

• garlic cloves↗2

  crushed

• chestnuts180g g

  roughly chopped (optional)

• thyme sprigs↗2

  leaves picked

• mixed mushrooms250g g

  sliced

• pearl barley↗300g g
• white wine↗150ml ml
• vegetable stock↗1l l
• ricotta cheese↗4 tbsp tbsp
• rocket↗80g g
• parsley leaves↗

  (optional), to serve

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.

2. 2

   Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.

3. 3

   Stir through the rocket, cook for 1 min, then divide between bowls.