BARLEY & MOROCCAN MUSHROOM RISOTTO

- METHOD -

Heat the butter and olive oil in a large casserole dish. Add onion and sauté until translucent, roughly five minutes or so. Add the barley and ‘toast’ it in the pot for a few minutes. Scoop in a ladle of mushroom stock and simmer until most of the stock is absorbed, stirring frequently for a few minutes. Continue to add  the remaining stock one ladle full at a time, allowing the stock to be absorbed before adding more. Stir frequently until the barley is tender, which should take about 50 minutes. 

Meanwhile, heat the oil in another large nonstick skillet, then add the mushrooms and Cape Herb & Spice Exotic Moroccan spice blend. Sauté until golden brown before transferring the mushrooms into the pot of barley risotto, and add the apricots. Stir well.

Season with salt and pepper. Spoon the risotto into bowls and serve immediately with a sprinkle of fresh chopped parsley and a healthy dollop of yoghurt.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/