Oat and barley mushroom risotto

Name: Oat and barley mushroom risotto
Total time: 35 min
Yield: 3 servings
Ingredients: 120g steel-cut oats; 80g pearl barley; 2 tbsp extra virgin olive oil; 300g mushrooms, sliced; 1 onion, finely diced; 2 garlic cloves; 1 litre low-salt vegetable stock; Zest of 1 lemon, parsley, black pepper; 1 tbsp nutritional yeast (optional)

Creamy without cream, using steel-cut oats and barley instead of rice.

35 minutes serves 3

Why it helps

Replaces the butter-and-parmesan base of risotto with olive oil and beta-glucan grains.

Soluble fibre

~6g per serving

Saturated fat

Low

Total fat

Moderate

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