Portobello mushroom and bacon barley risotto
Serves: 2
Prep time: 20 minsTotal time: 
Recipe by Myles Williamson / Recipe photograph by Tara Fisher
Portobello mushroom and bacon barley risotto
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
640Kcal
Fat
37gr
Saturates
19gr
Carbs
53gr
Sugars
2gr
Fibre
3gr
Protein
25gr
Salt
1.95gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 500ml chicken stock (fresh or from a cube)
- 25g dried porcini mushrooms
- 40g unsalted butter, softened
- 1 shallot, finely chopped
- 125g pearl barley, rinsed
- ½ x 160g pack Taste the Difference oak smoked outdoor bred British bacon lardons
- 1 x 250g pack portobello mushrooms, cleaned and thickly sliced
- 6 thyme sprigs, leaves only
- 3 garlic cloves, crushed
- zest of 1 lemon, plus the juice of half
- 40g Taste the Difference extra mature West Country farmhouse cheddar, coarsely grated, plus extra to serve
Step by step
- Put the chicken stock in a saucepan with an extra 500ml water and the dried porcini mushrooms. Bring to the boil, cover and set aside.
- Heat a wide pan and add 10g of the butter and the shallot. Fry gently for 4-6 minutes to soften. Stir through the pearl barley, strain the porcini stock and bring to the boil; roughly chop the soaked porcini and stir through. Simmer the grains, stirring occasionally, until all the stock is absorbed and they're just tender (about 35 minutes); you may need a little more stock or water.
- Meanwhile, heat a frying pan and dry fry the bacon until just crisp (about 8-10 minutes); transfer to a plate lined with kitchen paper, leaving the fat behind in the pan. Turn up the heat, add the portobello mushrooms and cook for 6-8 minutes until any liquid has evaporated and they're browning. Stir in the thyme leaves and garlic, cook for 1-2 minutes more and then add the lemon zest and juice; season and set aside.
- When the barley is tender, stir through half the bacon and cooked mushrooms, the grated cheddar and the rest of the butter. Remove from the heat, cover loosely and rest for about 5 minutes. Season, adjust the consistency as needed with stock or water, and then divide between plates or shallow bowls. Top with the reserved mushrooms and bacon, and more cheddar, if you like.
