Recipe of the Month

Join the Fraser’s Chefs each month as they share the secrets behind creating one of their favourite dishes.


Mushroom & Pearl Barley Risotto

Serves 6Pearl-barley-risotto Image - Mushroom Mania


  • 500 g pearl barley
  • 60 g unsalted butter
  • 1.2 litres vegetable stock
  • 60 g  parmesan
  • 12 button mushrooms, sliced
  • 6 flat mushrooms, peeled
  • 60 mL extra virgin olive oil
  • 1 packet baby leaf spinach
  • watercress, picked & washed
  • salt & pepper


Blanch the pearl barley in boiling water, when cooked refresh under the tap

Heat a heavy based pot, add the olive oil and saute the sliced mushrooms

Add the barley and cook as per normal risotto, adding some hot vegetable stock a little at a time until it is soft (6 – 7 mins)

Toss the flat mushrooms in olive oil, salt and pepper

Char grill the flat mushrooms

To Finish

Add butter, spinach, parmesan and seasoning to risotto

Check consistency and taste

To Serve

Place a spoon of risotto in a bowland a sliced flat mushroom on top

Toss watercress in olive oil and garnish the risotto

Executive Chef – Chris Taylor



Past Recipes