Spinach, mushroom and tarragon orzotto

I was chatting with my mum and gran the other day and we got on to what an odd child (I asked for that), I was a fussy eater but in a really strange way. Some of the things I disliked I stick by – potatoes in stews are still a big yuck. Some I’m getting over but only in small doses - like peas and mince. Others, I now just don’t understand – how can anyone not love mashed potato? On the other hand some things I loved against the odds – like tomatoes, mushrooms, cheese. I would pick pearl barley and sweetcorn out of stews, not to discard but because it was my favourite bit. I still love pearl barley, so imagine my delight when I discovered a recipe based solely on it.

Orzotto is like a risotto but made with barley. It takes a bit longer to make but needs less avid attention and comes out a bit soupier – which isn’t a hardship, you just need a bit of bread to mop up the juice.

You could replace the spinach, mushroom and tarragon which what ever you want (I based this on a pea orzotto recipe in Nigella’s How to Eat) – that said it is an fabulous combination. Mushrooms and tarragon together is classic, they give a really deep savoury flavour, and I’m happy to have spinach with pretty much anything.

1 onion, finely chopped
1 clove garlic, finely chopped
150g pearl barley
1 litre stock
100ml white wine/vermouth
100g mushrooms, ½ diced and ½ sliced
Few leaves tarragon, finely chopped
handful fresh spinach, roughly chopped
1 tbsp cream/crème fraiche
small handful grated parmesan

Start, as you would with a risotto, by frying your onion in a little oil and/or butter. Once it is soft add the barley, garlic and diced mushrooms and stir until the barley is coated in the oil. Add the wine, stir it well, getting all the barley from the sides of the pan. Once the wine has evaporated add two or three ladles of stock, stir and leave it until the stock has been absorbed, checking and stirring occasionally.

Next add the remaining mushrooms, half the tarragon and another ladleful of stock. Continue adding stock a ladleful at a time until the barley is soft and delicious – the whole process will take about 40-45 minutes.

With the last bit of stock add the spinach and let it wilt. Once all the stock has been absorbed add the tarragon, cream and parmesan giving it one final good stir, and leave to stand for a minute or two.

Serve in warmed bowls, topped with more parmesan and bread to mop up the juice.

Serves two