Thyme barley risotto


Serves: 4 people

  • 1 bunch Thyme
  • 3 knobs good quality butter
  • 500g fresh mushroom mix | roughly sliced
  • 200g pearl barley
  • 700g veg stock or water
  • 2 tsp Parmesan cheese



  1. In a deep pan, heat 2 tbsp butter over a medium heat. Add mushrooms and thyme.
  2. Stir frequently until mushrooms are tender, about 5 mins. Add barley and keep stirring for 1 more min.
  3. Pour in the veg stock, lower the heat, cover and cook for 40 mins, until the barley is tender.
  4. Once everything is creamy, stir in the leftover butter, fresh thyme leaves, and a sprinkle of Parmesan.


Keep your leaves fresh in 2cm (1 inch) of water and plenty of light.


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