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Oven Baked Mushroom & Pearl Barley Risotto
This satisfying, oven-baked pearl barley risotto is a hands-off twist on the classic. The pearl barley is slowly cooked in a rich savoury broth with earthy mushrooms till tender and creamy. The oven does all the work for you, so you can relax while dinner cooks itself. Finished with a garlic, lemon and parsley butter, it's cosy and comforting and very moreish.
Ingredients
- 1 onion
- 4 garlic cloves
- 100g butter
- 400g wonky mushrooms
- A handful of flat leaf parsley
- 300g pearl barley
- 1 vegetable stock cube
- 1 lemon
- 120g feta
Prep: 15 mins | Cook: 55-60 mins
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Trim, peel and finely chop the onion. Peel and grate 2 garlic cloves.
2. Melt 50g butter in a large, ovenproof casserole dish or frying pan on a medium heat. Add the onion and garlic. Season with salt and pepper. Cook, stirring frequently, for 6-8 mins till the onion has softened.
3. While the onions and garlic cook, finely slice the mushrooms. Finely slice the parsley stalks. Set the leaves aside for later. Fill and boil your kettle.
4. When the onions are soft, add the mushrooms and parsley stalks. Stir to coat the mushrooms in the butter and cook for 5-6 mins till the mushrooms are juicy and soft. Stir in the pearl barley. Cook and stir for 2 mins till the pearl barley smells nutty.
5. Crumble the vegetable stock cube into a heatproof jug. Pour in 750ml hot water from the kettle. Stir to dissolve. Pour the hot stock into the pearl barley mix. Bring the mixture to a boil then remove from the heat. Slide the pan into the oven and bake for 40 mins, stirring halfway.
6. Manwhile, scoop the remaining 50g butter into a small bowl. Peel and finely grate 2 garlic cloves. Finely grate the zest from the lemon. Finely chop the parsley leaves. Add them to the butter with a pinch of black pepper. Mash together till well combined.
7. After 40 mins take the dish out of the oven and give it a stir. The pearl barley should be tender and most of the liquid should have been absorbed. If seems too wet or the barley is not quite tender enough, pop it back for 10 more mins. You may need to add a splash more water.
8. Remove the pan from the oven. Stir in the garlic, lemon and parsley butter till melted. Taste and add more salt, pepper or squeeze in some lemon juice if you think it needs it. Divide the risotto between 4 warm bowls. Crumble the feta on top and serve.
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