Mushroom & chestnut pearl barley risotto

Ingredients

• 180g chestnuts , roughly chopped (optional)
• 1 large onion , chopped
• 300g pearl barley
• 250g mixed mushrooms , sliced
• 4 tbsp ricotta cheese
• 80g rocket
• 1l vegetable stock
• 2 garlic cloves , crushed
• 150ml white wine
• parsley leaves (optional), to serve
• 2 tbsp olive oil
• 2 thyme sprigs , leaves picked

Method

1. Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.10 min timer
2. Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.3 min timer
3. Stir through the rocket, cook for 1 min, then divide between bowls.1 min timer