John Torode and Lisa Faulkner served up a tasty creamy pearl barley and mushrooms risotto with red miso, cheese and wine on John and Lisa’s Weekend Kitchen.

The ingredients are: 200g pearl barley, 2 sachets miso soup, 2 shallots, diced, 1 garlic clove, grated, 20g butter, diced, 2 tbsp olive oil, 100g portobello mushrooms, torn apart, 100g wild mushrooms, cleaned, trimmed and torn apart, 50ml white wine, 2 spring onions, sliced into rounds, Handful parsley, chopped, 15ml truffle oil (optional) and 20g Parmesan cheese, grated, plus extra for serving.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.