Barley risotto with spinach and mushrooms

Name: Barley risotto with spinach and mushrooms
Prep time: 70 min
Total time: 70 min
Yield: 2
Ingredients: 20 g butter; 40 g grated Parmesan; 1 onions; 200 g baby spinach; 100 g king oyster mushrooms; 140 g pomegranate seeds; 2 tbsp olive oil; 125 g barley risotto; 6 dl vegetable bouillon; ¼ tsp salt; a little pepper

main dish

Total: 1 hr 10 min. | Active: 1 hr 10 min.

vegetarian

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Ingredients

for 2 person

Risotto
1 tbsp	olive oil
1	onion, finely chopped
125 g	barley risotto
6 dl	vegetable bouillon, hot
200 g	baby spinach
20 g	butter
40 g	grated Parmesan

king oyster mushrooms
1 tbsp	olive oil
100 g	king oyster mushrooms, sliced
¼ tsp	salt
a little	pepper
140 g	pomegranate seeds

How it's done

Risotto

Heat the oil in a pan, add the onions and sauté. Simmer for approx. 60 mins. until the risotto is creamy and al dente. Gradually add the spinach, allow to wilt, stir in the butter and parmesan.

king oyster mushrooms

Heat the oil in a frying pan. Stir fry the mushrooms for approx. 3 mins., season. Place the mushrooms on top of the risotto, garnish with pomegranate seeds.

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