Mushroom Pearl Barley Risotto

In a large pot heat some olive oil. Add basil leaves and the cut mushrooms. Cook till the mushrooms are soft.

Add the Pearl Barley. Fry for a couple of mins. Add 2.5 cups of water, pepper and the veg stock cubes

Cook for 30 mins or till the barley is cooked. Slowly add grated cheese and taste for salt. Typically the veg stock cubes have salt, else, add salt as per taste

Turn off the stove

Add some aragula leaves to the serving dish and add balsamic sauce on top. Serve the barley risotto hot.