Barley Risotto With Mixed Mushrooms - cooking recipe

Ingredients

3 tbsp butter
1 None onion, finely chopped
2 cloves garlic, crushed
4 oz vegetarian bacon, chopped
1 3/4 cups barley
2 cups reduced sodium vegetable stock
9 oz mixed fresh mushrooms, such as cremini, shiitake and oyster, sliced if large
1/4 cup chopped tarragon or parsley, plus additional leaves, to garnish
1/2 cup grated Parmesan cheese, plus additional, shaved, to serve

Preparation

Melt 1 tbsp of the butter in a large saucepan on medium heat. Saute the onion and garlic for 5 mins, until onion is golden.
Stir in the bacon for the last 2 mins. Add the barley, stock and 5 cups water and bring to a boil. Reduce the heat to low and simmer, covered, for 25 mins. Remove the lid and cook for a further 15 mins, until the barley is tender and the liquid is absorbed.
Meanwhile, melt the remaining 2 tbsp butter in a large skillet on high heat. Cook the mushrooms for 5 mins, stirring, until golden. Fold the mushroom, tarragon and Parmesan cheese into the barley. Season to taste.
Top with additional tarragon and shaved Parmesan to serve.