RECIPES BY Rhiannon Lambert
Pearl Barley Risotto
- 30-40 MINS
- 4 SERVINGS
1 tbsp olive oil
1 onion, diced
3 cloves garlic, crushed
2 medium leeks
200g button mushrooms (extra if not using chicken)
260g pearl barley
750ml vegetable stock
6 skinless boneless chicken thighs
260g bag spinach
Zest & juice 1 lemon
Handful fresh thyme leaves
Chopped chives
Grated parmesan
Salt & pepper