preheat oven to 180°c/160°c fan forced.
heat a large non stick casserole dish over medium heat. add oil, onion and garlic; cook 3 minutes or until soft. add mushrooms, cook 1 minute; add barley, barbeque MAGGI original seasoning and stock. cover with lid and bake for 40 - 45 minutes.
place trout fillets on top of the risotto, squeeze over lemon juice and stir. replace lid and bake a further 15 minutes.
flake the trout into large pieces and gently combine with the barley risotto.
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