Mushroom & barley risotto

A creamy, nutrient-rich risotto full of fibre and B vitamins, perfect for replenishing energy and supporting postpartum recovery with its comforting, wholesome ingredients (serves two).

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 200g mushrooms, sliced
• 150g pearl barley
• 500ml vegetable broth
• 1 tsp thyme
• 50g grated Parmesan (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until softened.
2. Add the garlic and sliced mushrooms, and sauté for another 5 minutes, until the mushrooms have released their moisture and browned.
3. Stir in the pearl barley and thyme, and cook for 1-2 minutes to toast the grains.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the barley is tender and the risotto has absorbed most of the liquid.
5. Stir in the grated Parmesan (if using), and season with salt and pepper to taste.
6. Serve warm with a side of steamed vegetables or a light salad.

Nutritional Rationale:

• Barley is a fiber-rich whole grain supporting gut health.
• Mushrooms provide B vitamins for energy production.
• Parmesan adds calcium for bone strength.