Mushroom Pearl Barley Risotto with Caramelised Onions

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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Mushroom barley risotto

Info

 

  2 servings
  10 minutes preparation time
  Aprox 40 minutes cook time

Ingredients

  • Caramelised onions ingredients;
  • 1 onion sliced into long strips
  • 1 tbsp olive oil
  • 1 tsp smoked garlic powder (optional)
  • Black pepper
  • Risotto ingredients;
  • 1 12 cups pearl barley
  • 1 onion chopped
  • 2 tbsp olive oil
  • 8 cups veg stock
  • 4 cloves garlic minced
  • 3 tbsp white wine
  • 4 tbsp nutritional yeast
  • Juice 1/2 lemon
  • Himalayan salt
  • Black pepper
  • Fresh Thyme
  • 4 cups mushrooms of choice  – broken up a bit
  • 2 tbsp olive oil
  • Himalayan salt
  • Black pepper
  • 1/4 cup toasted almonds
  • Handful rocket

Directions

To make the caramelised onions;

  1. Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 30 – 40 minutes until caramelised.
  2. Then add the salt, pepper and garlic powder. Set aside.  

To make the risotto;

  1. Add the oil to your frying pan on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.
  2. Next add the garlic and fry for a minute then add in the wine and the pearl barley. Stir to combine thoroughly.
  3. Add 2 ladle fulls of stock at a time until all the liquid is absorbed.
  4. Fry the mushrooms in the oil in a separate pan then add in the salt and pepper. Set aside.
  5. When the barley is the consistency you like it (I like it a little chewy) add in the mushrooms, lemon juice, nutritional yeast, salt and pepper and stir well.
  6. Top with the caramelised onions, toasted almonds and rocket.

 

2 Comments

  1. Janine on February 7, 2016 at 7:46 am

    Good morning NIki, I really have a Problem by checking out your recipes. All are so perfect and delicious I really like to cook them all LOL. But the time, you know. The time is missing. Maybe when I cancel my blog … LOL. Great recipe. xoxo Janine

    • Niki on February 11, 2016 at 3:26 pm

      Janine! You’re the best…
      Lots of love
      Niki xxxx

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Recipe Tags: pearl barley risotto vegan

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.