cooco logo
Search icon
Notification icon
Pearl barley & mushroom orzotto

Pearl barley & mushroom orzotto

By Mason Boral
10’ Prep time
40’ Cook time
50’ Total time
456 Calories
4 Serving

Summary

A satisfying and umami-rich barley risotto that’s packed with 10 different plants.
Mason Boral 0 Followers

Step by Step

Check circle icon

Step 1

Heat 1 tbsp oil in a large saucepan and cook the soffritto for 5 minutes until softened. Stir in the barley. Add the stock, bring to the boil, then cover and simmer for 35-40 minutes until the barley is tender
Check circle icon

Step 2

Stir in the mushroom soup and spinach and bring back to a simmer until the spinach has wilted
Check circle icon

Step 3

Meanwhile, heat the remaining 1 tbsp oil in a large frying pan and fry the sliced mushrooms for 5 minutes until lightly browned. Add the garlic and herbs and cook for 1 minute more

Ingredient

  • Cooks’ ingredients flat leaf parsley
    Cooks’ ingredients flat leaf parsley
    2 tbsp
  • Vegetable stock
    Vegetable stock
    600 mls
  • Garlic
    Garlic
    2 clove/s
  • Baby spinach
    Baby spinach
    120 grams
  • Pearl barley
    Pearl barley
    250 grams
  • Essential olive oil
    Essential olive oil
    2 tbsp
  • Vegan cheese alternative
    Vegan cheese alternative
    75 grams
  • Essential waitrose cup mushrooms
    Essential waitrose cup mushrooms
    300 grams
  • Soffritto mix
    Soffritto mix
    100 grams
  • Re nourish focus mushroom soup
    Re nourish focus mushroom soup
    500 grams

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant