1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tbsp butter
100g blue cheese (I used Blacksticks Blue)
2 tbsp cream
50g rocket or baby spinach leaves
handful of walnuts, toasted & roughly chopped
3 tbsp olive oil
6 large portobello mushrooms, stalks removed
Salt & Pepper
Place the olive oil and onions in a heavy based pan and saute over a low heat until soft, add the garlic and cook for a further two minutes.
Add the barley and butter, stir to coat evenly. Increase the heat and pour in the stock. Once it has come to the boil lower the heat to a minimum and leave to simmer until all the stock is absorbed and the barley is soft but still has some bite. This usually takes up to an hour.
Meanwhile preheat the oven to 200C. Place the mushrooms upside down on a baking tray and drizzle with olive oil. Season well with salt and pepper. Roast for 8-10 minutes until dark and meaty.
Crumble the cheese into the risotto pot and pour in the cream. Stir well and then place the lid on, remove from the heat and leave to rest for five minutes. Stir in the rocket leaves and leave to wilt for a minute before spooning the risotto into the mushroom caps and sprinkling walnuts on top. Serve with a green salad.