Mushroom and Barley Risotto
Mushroom and Barley Risotto swaps out the usual arborio rice for nutty pearl barley, adding a rustic texture and a nutritional boost. It’s creamy, earthy, and packed with flavor—perfect for a cozy meal.
Ingredients
- 2 tbsp olive oil
- 1 large onion thinly chopped
- 3 cloves garlic minced
- 2 cup fresh mushrooms such as cremini, chestun, button, shitake or mixed
- ½ cup dried porcini mushrooms
- 1 cup pearl barley
- 3 cups water
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ cup vegan soya cream
to serve
- 1 tbsp chopped parsley
- 1 tbsp olive oil
Instructions
- Start by heating the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the sliced mushrooms and thyme to the pan. Sauté until the mushrooms release their juices and turn golden, about 6-8 minutes. Season with salt and pepper to bring out their flavor.
- Meanwhile soak the dried porcini mushrooms. Add 1 cup of boiling water over the dried mushrooms and let it sit for 5-10 minutes.
- Stir the rinsed pearl barley into the mushroom mixture. Let it cook for 2-3 minutes, coating the grains in the oil and allowing them to toast slightly. This step enhances the barley’s natural nuttiness.
- Add the soaked mushrooms and their broth to the barley and mushroom mixture and cook until barley absorbs the mushroom broth..
- Begin adding the warm water one ladleful (about 1/2 cup) at a time. Stir occasionally and allow each addition to fully absorb before adding more. This process takes about 30-40 minutes as the barley cooks and softens while remaining delightfully chewy.
- Once the barley is tender and creamy, stir in the soya cream. Adjust the seasoning with salt, black pepper, and a splash of lemon juice if you like a bit of brightness.
- Top the risotto with freshly chopped parsley and an extra drizzle of olive oil. Serve it warm and enjoy the cozy, rustic flavors!