Barley and Mushroom Risotto
Barley and Mushroom Risotto



  • 6 thick slices of smoked bacon, diced
  • 3 tbsp olive oil
  • 1 chopped garlic clove
  • 2 celery stalks, diced
  • 1 diced carrot
  • 150g mixed wild mushrooms, chopped
  • 120g pearl barley
  • 300ml strong chicken stock
  • 1 tbsp chopped parsley
  • Add the oil to a frying pan and fry the bacon for 2 mins, then stir in the garlic, celery and carrot. Reduce the heat and fry for 5 mins, stirring regularly, until the vegetables are softened. Add the chopped mushrooms, season well, and fry for 2 mins.
  • Mix the barley into the pan with the stock, then bring to the boil and simmer - covered - for about 30 mins or until the barley is plump and the stock is mostly absorbed. Season again to taste, then scatter with parsley and serve.
50 mins
2 serving

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