Mushroom chestnut pearl barley risotto
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 180g chestnuts, roughly chopped (optional)
- 2 thyme sprigs, leaves picked
- 250g mixed mushrooms, sliced
- 300g pearl barley
- 150ml white wine
- 1l vegetable stock
- 4 tbsp ricotta cheese
- 80g rocket
- parsley leaves (optional), to serve
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