Leeks and mushrooms are a sturdy flavour mixture that you may at all times depend on: nothing can go incorrect whenever you’re combining these two,” says Miguel Barclay, writer of the One Pound Meals cookbook sequence.
“It’s assured to be scrumptious. To make this vegetarian or vegan, omit the parmesan cheese. In the event you like, you possibly can change it with a sprinkling of dietary yeast.”
Leek and mushroom barley risotto
Makes: 1 portion
Substances:
½ onion, diced
Handful of pearl barley
½ vegetable inventory dice
300ml water
½ leek, sliced
Handful of mushrooms, sliced
1 thyme sprig
Small handful of grated parmesan cheese, plus a number of shavings for garnish
Olive oil
Salt and pepper
(Dan Jones/PA)
Methodology:
1. Pan-fry the onion in a splash of olive oil over a medium warmth for about 10 minutes till tender, then add the barley and prepare dinner for an additional minute.
2. Crumble within the half inventory dice and pour over the water. Simmer for about 15 to twenty minutes till the barley is cooked however nonetheless retains a slight chunk, including extra water if wanted.
3. In the meantime, pan-fry the leek and mushrooms in a splash of olive oil over a medium warmth for about 12 minutes till tender, including the thyme midway via.
4. Stir some grated Parmesan into the barley risotto, then add the leek and mushrooms. Season to style, and serve with a number of shavings of Parmesan to garnish
Recipe from ‘Inexperienced One Pound Meals’ by Miguel Barclay (printed by Headline Dwelling, £16.99; pictures by Dan Jones), accessible now.
Kaynak: briturkish.com
