Mushroom Pearl Barley Risotto

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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.