Mushroom Risotto

Prep time: 5 minutes
Cooking time: 20 minutes
Serves: 4
With sage and garlic


  • 200g closed-cup mushrooms, chopped
  • Good splash of olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 2 sage sprigs, leaves and stalks separated
  • 400g pearl barley
  • 125ml white wine
  • 1 litre vegetable stock
  • 200g butternut squash, 1cm cubed
  • 75g butter
  • 75g parmesan
  • Good pinch of salt and pepper


  1. Heat a heavy-based saucepan with olive oil. Sauté the shallot and garlic for about 1 minute until starting to soften then add the sage stalks. Cook for a couple of minutes then remove the stalks.
  2. Add the pearl barley and cook for 1 minute, continuously stirring. Pour in the wine and reduce to a tablespoon’s worth then pour in the stock. Stir well and simmer for 15 – 20 minutes, until the stock is absorbed, and the barley is soft
  3. Meanwhile, sauté the squash and mushrooms until golden, seasoning well. Chop and add the sage leaves, stir in and cook for a minute or 2 longer, then add to the pearl barley.
  4. Add the parmesan and butter to the pan, stirring well until all mixed in. Add a splash of hot water if the risotto feels like it should be loosened. Put a lid on the pan and leave to rest for a few minutes before serving with extra cheese and plenty of black pepper.