Mushroom and chestnut pearl barley risotto

Ingredients

Method

Fry the onions gently for 10 minutes or until soft

Add garlic, chestnut and thyme and fry for one minute

Add mushrooms and fry for 3 minutes

Stir in pearl barley for 2-3 minutes

Add wine and reduce by one half

Add stock and simmer for 30 minutes (either do not add all the stock at first or be prepared to stir and boil for the last few minutes to reduce the last liquid)

Serve with ricotta on top as main dish or as an accompaniment to a meat dish (would serve more than 4 as accompaniment)