Serves 4

Prep: 10 mins

Cook: 45 mins - 50 mins

Cook this comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights from BBC Good Food

Ingredients

2 tbsp olive oil

1 large onion , chopped

3 garlic cloves, crushed

180g chestnuts, roughly chopped (optional)

2 thyme sprigs, leaves picked (or teaspoon of dried Thyme)

250g mixed mushrooms , sliced (we used Chestnut Mushrooms)

300g pearl barley

150ml white wine (you can be more generous, but add early on to cook out the bitterness from the alcohol)

1ltr vegetable stock

AND THIS IS WHAT YOU DO......

    1.    Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins.

    2.   Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.


    3.    Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins.

    4.    Tip in the wine and leave to bubble away until it's reduced by half.

    5.    Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.