Wild Mushroom Barley Risotto
INGREDIENTS
- 250g pearl barley
- 20g dried porcini
- 300g chestnut mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves
- 1 sprig thyme
- 1L vegetable stock, hot
- 2 tbsp olive oil
- 1 tbsp tamari
NUTRITION
Per serving
470
Calories
14g
Protein
78g
Carbs
9g
Fats
METHOD
1
Soak the porcini
Soak the porcini in 200ml hot water for ten minutes. Lift out and chop, saving the liquid.
2
Sweat the base
Cook onion in oil for five minutes. Add chestnut mushrooms, garlic and thyme and cook for eight minutes.
3
Toast the barley
Stir in the pearl barley for two minutes. Add the porcini and their strained liquid.
4
Cook through
Add hot stock a ladle at a time for forty minutes until barley is plump but still toothsome. Finish with tamari.
VEG.ARMY TIP
Pearl barley keeps its bite far longer than rice — perfect for a robust risotto.
