Squash and Mushroom Pearl Barely Risotto with Truffle oil and toasted Hazelnuts (vegan)

It’s autumn and I’m dreaming up all kinds of cosy meals but risotto has got to be up there on the comfort scale right?
My pearl barely risotto combines two of my favourite flavours; squash and mushrooms. Sweet and oozing squash and earthy mushrooms – so good!
And to take it to the next level, a good glug of truffle oil and crunchy toasted hazelnuts. My kind of autumnal comfort food!

Some options;
– I really like using chewy pearl barely for a change but arborio rice is also absolutely delicious.
– Feel free to omit the squash and double the amounts of mushrooms for a delicious mushroom option.
– The same goes for the squash if you don’t like mushrooms. I would use a larger squash and roast a quarter of it to top.

I hope you enjoy, much love Niki xxx

I'd love to know if you made this recipe.

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Info

 

  2-4 servings
  10 minutes preparation time
  40 minutes cook time

Ingredients

Risotto ingredients;

  • 2 onion chopped

  • 2 tbsp olive oil

  • 4 cloves garlic minced

  • 300g pearl barley

  • 4 cups veg stock (aprox 1 litre – so as much as needed)

  • 1 small squash peeled & chopped into small cubes

  • 4 tbsp nutritional yeast

  • Juice 1/2 lemon

  • 4 tbsp Fresh Thyme

  • 4 mushrooms of choice – broken up a bit

  • 2 tbsp truffle olive oil

  • Sea salt

  • Black pepper

Toppings

  • 150g mushrooms sliced

  • 1 tbsp Olive oil

  • Pinch sea salt

  • 4 tbsp hazelnuts toasted

  • Fresh thyme

  • Drizzle olive oil or more truffle oil

  • Sea salt

Directions

To make the risotto;

  1. Add the oil to your frying pan on a low to medium heat then add in the chopped onions.

  2. Fry for 8-10 minutes until soft.

  3. Next add the garlic and fry for a minute then add in the squash, fry for 2-3 mimiues.

  4. Now add in the pearl barley. Stir to combine thoroughly.

  5. Add a ladle full of stock at a time until all the liquid is absorbed and the squash is soft and melting into the risotto.

  6. Now add in the mushrooms, nutritional yeast, lemon juice and thyme. Stir to combine and heat until the mushrooms have softened.

  7. Drizzle in the truffle oil, season with salt and pepper.

  8. Turn off the heat and cover the pan with a lid while you make the mushrooms.

     

For the Mushrooms;

  1. Fry the mushrooms in the oil in a separate pan then add in the salt and pepper. Set aside.

     

To finish;

  1. Top with the mushrooms, toasted hazelnuts, fresh thyme, a drizzle of olive oil and sea salt

5 Comments

  1. Emily on October 25, 2019 at 11:42 am

    Can I replace the truffle oil with olive oil?

    • Niki on October 26, 2019 at 9:10 am

      Hi Emily
      Yes of course, will be perfect.
      Love
      Niki xx

  2. […] My squash & Mushroom risotto […]

  3. Candice on November 16, 2019 at 7:20 pm

    This was amazing! We moved it! Very satisfying!

    • Niki on November 18, 2019 at 4:11 pm

      So happy you enjoyed Candice!
      Love
      Niki xxx

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