Mushroom & Thyme Barley Risotto

30g butter 1 cup McKenzie's Australian Pearl Barley 2 tbs olive oil 300g mixed mushrooms, sliced and quartered 2 sprigs thyme leaves 1 leek, sliced 3 garlic cloves, finely chopped 1 cup white wine 4 cups hot chicken stock 1/4 cup finely grated parmesan To taste, McKenzie's Australian Natural Sea Salt To taste, McKenzie's Whole Black Peppercorn 1/2 cup flat leaf parsley, chopped For serving, creme fraiche

Step 1

Heat butter and half of the oil in a heavy based pot. Add mushrooms and thyme, cooking over a medium high heat until seared. Add a splash of the white wine to deglaze and then set mushrooms aside.

Step 2

Heat remaining oil in the same pot. Add the leak and garlic, cooking for several minutes until tender. Stir in barley and cook for 1 minute.

Step 3

Pour in remaining wine and allow to evaporate. Add stock one ladle at a time, ensuring each is absorbed before adding the next. Prior to adding the last of the stock, return mushroom mixture to the pot and stir through.

Step 4

Stir parmesan through risotto and season to taste. Finish with parsley and creme fraiche.

Use a variety of mushrooms such as swiss, oyster or flat mushrooms for added flavour and texture.

Add fresh peas at the end for added colour and freshness.

Stir through feta in place of parmesan.

Mushroom & Thyme Barley Risotto