Mushroom and Spinach Barley Risotto

Ingredients

• 1 1/2 cups barley
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 4 cups vegetable stock
• 200 g button mushrooms, sliced
• 20 g dried shiitake mushrooms
• 250 g frozen spinach, thawed undrained
• 1/2 cup parmesan cheese, shredded
• pepper

Directions

1. 1

   Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.

2. 2

   Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.

3. 3

   Add the barley and coat with oil.

4. 4

   Add stock and bring to the boil.

5. 5

   Place barley mix in slow cooker and add mushrooms, including soaking water.

6. 6

   Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.

7. 7

   When barley is tender, add spinach and mix well.

8. 8

   Add parmesan and serve with black pepper.

9. 9

   Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.