Pearl Barley & Mushroom Risotto

Instructions

Melt the butter in a saucepan, add the onions with a pinch of salt and saute. Add the mushrooms, stir and heat until they start to brown.

Add the garlic and sprinkle in the sage, mix and tip in the barley. Pour in the vegetable stock, bring to a boil, reduce the heat to a simmer and cook for 30 minutes or until most of the liquid is absorbed. Add extra water if the pearl barley isn't tender enough yet. Stir in the sweetcorn a couple of minutes before the risotto is done.

Remove from the heat, top with cheese, stir and serve!