Barley & Mushroom Risotto

Barley & Mushroom Risotto Image Credit: 28 by Sam Wood

I recently had the pleasure of developing some recipes for a 28 by Sam Wood and McKenzie’s partnership and this was one of them. This Barley & Mushroom Risotto has a twist as it actually uses the McKenzie’s soup mix, which is a combination of barley, lentils and peas. Such an easy but nutritious recipe, I know this will be making a regular appearance throughout winter in my house.

Barley & Mushroom Risotto

Serves 1

Ingredients:

• ½ tbsp butter

• ¼ brown onion, diced

• ½ cup McKenzie’s Soup Mix

• 1.5 cup vegetable stock

• 1 cup mushrooms, sliced

• 1 tsp thyme

• 1 tbsp parmesan, grated

Method:

1. Melt the butter in a medium pot, then add the onion and sauté for 3-4 minutes, until golden.

2. Add the McKenzies Soup Mix and the vegetable stock to the pot and leave to simmer for 25 minutes.

3. Next, add the mushrooms and thyme and continue to cook for a further 10 minutes. If more liquid is required, add water as needed.

4. Stir through the parmesan and season the risotto with salt and pepper and serve.