Serves: 5, Calories: 373, Time: 1 hr 30 mins

Ingredients:

• 280g pearl barley.  1008
• 30g butter.  225
• 1 onion, finely chopped.  75
• ¼ tsp salt
• 1 (200g) carrot, finely chopped.  78
• 1.¼ tsp allspice
• 1500ml chicken stock (2 Knorr stock pots).  120
• 240g shiitake mushrooms, sliced.  106
• 3 tsp parsley
• 75g double Elmlea.  251
• 50g Cheddar cheese, grated (optional).  208

Method:

1. In sauté pan; Toast pearl barley. 3 mins. Stir frequently. Set aside.
2. Sweat onion in 15g butter and ⅛ tsp salt. 5 mins.
3. Add carrot and allspice. Fry for 5 mins until onion is soft.
4. Add stock, parsley and barley. Cook for 50 mins or until barley is tender. Stir occasionally. Add Elmlea, 10 mins from end.
5. Meanwhile, In frying pan; Fry mushrooms in 15g butter and ⅛ tsp salt for 5 mins until golden.
6. Serve risotto with mushrooms and (optional) cheese scattered on top.

Calories = 1863

• 1863 / 4 = 465 (without cheese)
• 1863 / 5 = 373 (without cheese)
• 2071 / 4 = 518 (with cheese)
• 2071 / 5 = 414 (with cheese)

Tip: Swap mushrooms for other toppings/veg. E.g. peas, smoked fish etc.

Tip: Make vegetarian by using veg stock.

Modified from Toasted Pearl Barley Risotto