Mushroom barley risotto
Mushroom barley risotto
Risotto is a rich, satisfying dish. Arborio rice is traditionally used, but I like it with barley. It is healthy to eat a variety of grains, they bring different benefits to the table. Barley's high fibre is great for your gut.
Yields: 2 servings
Ingredients
1 cup pot barley
5 cups vegetable broth
1 ½ tablespoons miso (I used Aka – red miso)
½ cup onion – diced
1 tablespoon garlic – thinly sliced
2 cups mushrooms – sliced
¾ cup peas (thaw if frozen)
1 teaspoon fresh thyme (leaves no stems)
1 tablespoon cashew parmesan or nutritional yeast
1 tablespoon lemon juice
¼ teaspoon salt
⅛ teaspoon pepper
Steps
Soak barley for 4- 6 hours, then rinse. I use pot barley in this recipe because it is more nutritious than pearl barley, but it does take longer to cook.
In a pot, heat the vegetable broth and miso. Keep it on low heat.
In a large saucepan, sauté the onions, garlic, salt and pepper in a little oil or water. Cook until the onions are translucent. Add the mushrooms and thyme, continue cooking until the mushrooms are soft. Remove them from the pan and set them aside while you cook the barley.
In the saucepan, lightly brown the barley. Turn down the heat to medium. Add one cup of warm broth, stir the barley until the liquid is absorbed. Continue adding one cup at a time until all the liquid is gone. This is a slow process, that requires a low simmer and regular stirring. When you add the last bit of broth, add the cooked vegetables and peas to the barley. Fold in the cashew parmesan.
Taste – add a little more salt and pepper if needed. Finish with the lemon juice.
The risotto is ready when it is creamy and still a little loose. The barley should be tender and plump.
Garnish with fresh thyme.
