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  • Mushroom Pearl Barley Risotto with Caramelised Onions

    February 6, 2016 / Niki / 2 Comments

    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

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

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

        Reply

    Leave a Comment





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