Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 6.86 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1L vegetable stock
- 2tablespoons olive oil
- 225grams mushroom, finely sliced
- 1 onion, finely chopped
- 1 cloves garlic, finely chopped
- 2 rosemary, leaves chopped
- 300grams pearl barley
- 2tablespoons nutritional yeast
- 1 lemon, zested and juiced
Description
A hearty and flavourful mushroom pearl barley risotto that will surely be your new vegan favourite.
Method
Step 1 of 3
Keep the vegetable stock in a pan over a very low heat to keep warm. In a separate pan, Heat the olive oil in a large, deep frying pan, add the mushrooms and onion and fry for 10 minutes until softened. Add garlic and rosemary, then cook for another two minutes.
Step 2 of 3
Add the pearl barley and stir around until it is coated in oil. Add one ladle of the stock to the risotto, stir constantly and wait until it is completely absorbed, this will take 2-3 minutes, before adding another ladle. Repeat this step, stirring until each ladle of stock is absorbed, until the pearl barley is cooked but still has a little bite, this will take about 30 minutes in total.
Step 3 of 3
Remove from heat. Stir in the nutritional yeast, lemon zest and juice. You may adjust the seasoning to your taste or top it with chopped parsley before serving.
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