The inspiration for this recipe comes from an amazing new pop up restaurant I went to the other night.. We had the tasting menu and the highlights for me where; roasted Jerusalem artichoke, truffley mushrooms and a gorgeously creamy celeriac pearl mushroom risotto.
I couldn’t wait to try and recreate the pearl barely risotto but there was no celeriac in the supermarket so I decided to make a delicious mushroom (Andys favourite!) risotto instead and its so good.
If you haven’t made risotto with pearl barley before you should definitely give it a go.. It’s more chewy (in a good way) than arborio rice and becomes really rich and creamy. I decided to top with some sweet and gooey caramelised onions, toasted almonds for texture and peppery rocket.
And the secret ingredient – I stirred in four tablespoons of nutritional yeast at the end as it adds a lovely cheesy favour – happy days!
Nutritional yeast is rich is b vitamins, minerals and fibre to name a few of it’s health benefits and it’s what makes the ‘cheesy’ taste for cashew cheese and sauces – It’s one of my favourite store cupboard staples.
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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