Squash and Mushroom Pearl Barley Risotto with Truffle Oil and Toasted Hazelnuts

My vegan pearl barley risotto combines two lovely flavours; squash and mushrooms. Sweet and oozing squash and earthy mushrooms – so good!
Squash and mushroom pearl barley risotto with truffle oil and toasted hazelnuts

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?

And to take it to the next level, a good glug of truffle oil and crunchy toasted hazelnuts. My kind of autumnal comfort food!

I really like using chewy pearl barley 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 and add to the top.

I hope you enjoy, much love Niki xx

The Recipe

Squash and mushroom pearl barley risotto with truffle oil and toasted hazelnuts

Squash and Mushroom Pearl Barley Risotto with Truffle Oil and Toasted Hazelnuts

My vegan pearl barley risotto combines two lovely flavours; squash and mushrooms. Sweet and oozing squash and earthy mushrooms–so good!
Prep time: 10 minutes
Cook time: 40 minutes
2-4 servings
5 from 1 vote

Ingredients

For the risotto

  • 2 onions chopped
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 300 g pearl barley
  • 4 cups veg stock approx 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

For the toppings

  • 150 g mushrooms sliced
  • 1 tbsp olive oil
  • Pinch sea salt
  • 4 tbsp hazelnuts toasted
  • Fresh thyme
  • Drizzle olive oil or more truffle oil
  • Sea salt

Instructions

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 minutes.
  • 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.

To cook 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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