Using pearl barley instead of rice gives this risotto a nutty edge, which works well with the sweet carrots and creamy cheese
The nutty pearl barley, sweetly caramelised carrots and heady garlic combine to make these simple ingredients into a seriously special dinner.
*(Serves 4)* 46p a portion
*4 carrots, diced, *40p
*3 tbsp oil, *9p
*1 onion, finely sliced, *9p
*2 fat cloves of garlic, finely chopped, *5p
*200g mushrooms, sliced ½cm thick, *49p
*2 tsp mixed dried herbs, *6p
*300g pearl barley, *33p
*400ml vegetable or chicken stock, *2p
*100g cream cheese, *31p
Add the carrots to a large saute pan with two tablespoons of oil. Fry on a medium-high heat for 10 minutes, until the edges start to caramelise.
Add the onions, garlic, mushrooms and mixed herbs, with the rest of the oil if necessary, and reduce to a medium-low heat. Saute for 10 minutes to sweat the onions and soften the garlic.
Add the pearl barley and stir for a couple of minutes to toast the edges. Add a splash of stock, stir, and add the rest gradually as it absorbs, stirring regularly.
Simmer until the pearl barley is soft and soupy. Remove from the heat and stir the cream cheese through before serving.
*Jack's tip*
When I first made this risotto, I used a sweet potato I found in the reduced chiller. Carrot works well too, but if your budget stretches to it, sweet potato is delicious.
• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter. Reported by guardian.co.uk 14 hours ago.
The nutty pearl barley, sweetly caramelised carrots and heady garlic combine to make these simple ingredients into a seriously special dinner.
*(Serves 4)* 46p a portion
*4 carrots, diced, *40p
*3 tbsp oil, *9p
*1 onion, finely sliced, *9p
*2 fat cloves of garlic, finely chopped, *5p
*200g mushrooms, sliced ½cm thick, *49p
*2 tsp mixed dried herbs, *6p
*300g pearl barley, *33p
*400ml vegetable or chicken stock, *2p
*100g cream cheese, *31p
Add the carrots to a large saute pan with two tablespoons of oil. Fry on a medium-high heat for 10 minutes, until the edges start to caramelise.
Add the onions, garlic, mushrooms and mixed herbs, with the rest of the oil if necessary, and reduce to a medium-low heat. Saute for 10 minutes to sweat the onions and soften the garlic.
Add the pearl barley and stir for a couple of minutes to toast the edges. Add a splash of stock, stir, and add the rest gradually as it absorbs, stirring regularly.
Simmer until the pearl barley is soft and soupy. Remove from the heat and stir the cream cheese through before serving.
*Jack's tip*
When I first made this risotto, I used a sweet potato I found in the reduced chiller. Carrot works well too, but if your budget stretches to it, sweet potato is delicious.
• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter. Reported by guardian.co.uk 14 hours ago.