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  • Writer's pictureNava

Barley, Mushroom and Spinach Risotto, In Honour of our Oz Farmers

Earlier this week on my way to work I heard that China has put an 80% tarrif on barley!

My heart immediately went out to the farmers. It seems like they are forever getting hit by one thing or another, whether it be the drought, the floods, fire or big companies squeezing them for the lowest price they can get. I have always tried to support the farmers as best I can and this is no exception. As soon as I heard the news on the radio, I knew what I had to do: find a yummy and easy barley recipe to share with you all. And that’s what I did. This recipe is by delicious mag and is also delicious. I did tweak it to improve the flavour.



  • 1 tbsp olive oil

  • 5 shallots, finely chopped

  • 4 garlic clove, crushed

  • 1 tbsp fresh thyme leaves, finely chopped

  • 2 teaspoons butter

  • 500g small button mushrooms, cut into quarters

  • 300g 1 1/2 cups pearl barley

  • 200ml dry white wine

  • 5 1/2 - 6 cups hot vegetable stock

  • 280g spinach

  • salt and pepper to taste

  • 60-80g finely grated, parmesan or vegan cheese alternative



  1. Heat the oil in a heavy-based pan on medium heat, then fry the shallots for 6-7 minutes until soft. Add the garlic and thyme and stir for a min. Add mushrooms and butter, and fry for 5 minutes more. Add the pearl barley and stir for a minute.

  2. Turn up the heat a little and Pour in the wine and let it cook for 5 minutes or until mostly reduced. Add the hot stock and let it simmer for 45-50 minutes, stirring occasionally, until the stock has been absorbed. Stir in the spinach and parmesan, stirring until the spinach has wilted.

You can add more vegetables and serve this dish as a main meal or on the side.



PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!

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