MUSHROOM & PEARL BARLEY RISOTTO
DIETARIES: GLUTEN FREE
INGREDIENTS: Mushrooms, pearl barley, onion, leeks, butter, olive oil, vegetable stock, white wine, cream, parmesan, lemon, garlic, herbs, salt & pepper.
INSTRUCTIONS: For best results thaw risotto first. Heat in microwave or oven.
MICROWAVE - transfer to a ceramic or glass dish & heat 2 minutes. Stir & heat again.
OVEN - transfer to ovenproof dish. Heat in a moderate oven, 170C covered with a lid or tinfoil. Add a little water or stock if necessary. Stir a couple of times during heating.
SERVING SUGGESTION: Add a little fresh cream. Top with more cheese & chopped parsley.