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Barley, Mushroom & Sweet Potato Risotto

Barley, Mushroom and Sweet Potato Risotto Recipe

This risotto has great flavour owing to the barley and mushrooms in it. Serve sprinkled with some grated parmesan cheese.
Course Rice Dishes
Cuisine Italian
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 211kcal



  • Bring the stock to the boil in a large saucepan (or nuke in microwave.)
  • Put chopped sweet potato in Actifry pan with 2 tbsp of oil or 1 tbsp duck fat, cook for 10 minutes, add onion and garlic cook for 5 minutes, add barley cook for another 5 minutes, then add 4 cups of very hot stock all at once and cook for 30 minutes. After 30 minutes, adjust liquidity to your preferences with the reserved cup of stock, add the tinned mushrooms, milk, parmesan cheese, and herbs, cook for another 5 to 7 minutes, serve piping hot.


Serving: 1g | Calories: 211kcal | Fat: 3.5g | Sodium: 378mg