Whip up a warm and comforting meal this winter with Zoe’s mushroom and barley risotto.
You can find the recipe below:
Mushroom Barley Risotto
Serves: 4-6
Cook: 30-40min
Ingredients:
1 ¼ cups pearled barley (pre-soaked for one hour)
1 onion, coarsely chopped
1 leek, washed, coarsely chopped
2 garlic cloves, chopped
1 cup mushrooms, flat, button, brown, coarsely chopped
½ cup carrot, skin on
½ cup celery, chopped
1 ½ litre of chicken or vegetable stock or miso soup or bone broth (add more if needed)
½ cup parsley, chopped
4 tbsp, extra virgin olive oil (EVOO)
½ cup nutritional yeast
Sea salt and pepper to taste
Method:
1. Soak pearl barley in water for 1 hour, then drain.
2. In a deep saucepan add EVOO and sauté onion, leek and garlic for 5-10 mins or until cooked and translucent. Add the carrot, celery, mushrooms and sauté until soft or for 3-5 minutes.
3. On medium heat, add the drained barley and stir through. Add 3-4 ladles of hot stock and simmer until the barley is tender. Add more stock if needed. Cook for approximately 15 mins.
4. When cooked, stir through nutritional yeasts, parsley and season to taste.
5. Served with any protein and a salad.
You can also find more delicious and healthy recipes on our website:
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#recipe #mushroom #barley #risotto #wintermeals #dinnerrecipe
14 окт 2024
