Vegetable barley risotto

Ingredients:

• 2 Tbsp (30ml) olive oil

• 1 onion, chopped

• 2 leeks, washed and sliced

• 2 carrots, chopped 

• 3 cloves garlic, chopped

• 2 bay leaves

• Handful fresh thyme

• 1 cup (250ml) dried barley

• ⅓ cup (80ml) white wine (optional)

• 6 cups (1.5L) hot vegetable stock

• Salt and milled pepper

• ½ cup (125ml) cream

• ⅓ cup (80ml) grated parmesan + extra for serving

• 2 Tbsp (30ml) butter

• 1 punnet (250g) exotic mushrooms, sliced

• 1 punnet (200g) vine tomatoes

• 3 Tbsp (45ml) chopped parsley

• Fresh herbs, for serving

Method:

1. Heat oil in a large pan or pot and fry onion, leeks, carrots and garlic for 3-5 minutes.

2. Add bay leaves, thyme and barley and cook for about 2-3 minutes.

3. Add wine (if using) and cook, while stirring, for 3-4 minutes.

4. Add about ⅓ cup (80ml) of stock at a time, allowing it to fully absorb before pouring in the next addition.

5. Stir continuously for 25-30 minutes over a medium-low heat.

6. Remove and discard bay leaves and thyme stalks.

7. Season and stir through cream and parmesan.

8. Heat butter in a separate pan and fry mushrooms and tomatoes for a minute or until golden and blistered.

9. Stir mushrooms, tomatoes and parsley through risotto.

10. Serve garnished with fresh herbs and extra grated parmesan.