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Mushroom, spinach, and barley risotto


  • 1 tbsp olive oil
  • 1 white onion finely chopped
  • 1 garlic clove crushed
  • 300 g mushrooms thickly sliced
  • 200 pearl barley
  • 100 ml dry white wine
  • 800 ml hot vegetable stock
  • 300 spinach
  • 3-4 sprigs fresh thyme leaves only
  • Parmesan as much as you like.


  • Heat up the oil and fry the chopped onion until golden Add the garlic, pressed and follow in after a minute with the mushrooms.
  • Once the mushrooms have softened, about 5 minutes, add in the barley and stir for another minute. Put off with the white wine and allow some time so it evaporates.
  • Add the stock and cook in medium heat for about 40-45 minutes, stirring occasionally.
  • Add the sprigs of thyme and then the spinach and let it wilt.
  • Remove the thyme stalks and serve with an ample serving of parmesan cheese.