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

October 21, 2019 / Niki / 10 Comments

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

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

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;

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.
Next add the garlic and fry for a minute then add in the squash, fry for 2-3 mimiues.
Now add in the pearl barley. Stir to combine thoroughly.
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.
Now add in the mushrooms, nutritional yeast, lemon juice and thyme. Stir to combine and heat until the mushrooms have softened.
Drizzle in the truffle oil, season with salt and pepper.
Turn off the heat and cover the pan with a lid while you make the mushrooms.

For the Mushrooms;

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

To finish;

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

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10 Comments

Emily on October 25, 2019 at 11:42 am

Can I replace the truffle oil with olive oil?

Reply
- Niki on October 26, 2019 at 9:10 am
  
  Hi Emily
  Yes of course, will be perfect.
  Love
  Niki xx
  
  Reply
Miso Roast Parsnips on Mustard Butter Bean Mash & Roast Garlic - Rebel Recipes on November 10, 2019 at 3:34 pm

[…] My squash & Mushroom risotto […]

Reply
Candice on November 16, 2019 at 7:20 pm

This was amazing! We moved it! Very satisfying!

Reply
- Niki on November 18, 2019 at 4:11 pm
  
  So happy you enjoyed Candice!
  Love
  Niki xxx
  
  Reply
Kate on March 8, 2020 at 8:01 am

Hi!

What would be a good replacement for the mushrooms (because of allergies)?

Reply
- Niki on March 8, 2020 at 7:49 pm
  
  Hi Kate
  you can leave them out, increase the squash or maybe chestnuts.
  What ever you fancy!
  Love
  Niki xxx
  
  Reply
- Hannah on November 30, 2020 at 5:53 pm
  
  Would this taste ok if it were made a few hours in advance and reheated? Thank you 😊
  
  Reply
  - Niki on November 30, 2020 at 9:34 pm
    
    yes I think so xx
    
    Reply
Kate on March 9, 2020 at 2:41 pm

Sounds great, thanks!

Reply

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Recipe Tags: butternut squash mushrooms pearl barley risotto

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