Mushroom Pearl Barley Risotto with Caramelised Onions
A super tasty risotto which is a little more unique with the use of pearl barley, which adds lots of chunky texture. Top with caramelised onions to take it to the next level.
Ingredients
For the caramelised onions
- 2 onions sliced into long strips
- 2 tbsp olive oil
- Big pinch sea salt
For the risotto
- 1 1/2 cups pearl barley
- 1 onion chopped
- 2 tbsp olive oil
- 8 cups veg stock
- 4 cloves smoked garlic sliced
- 3 tbsp white wine
- 4 tbsp nutritional yeast
- Juice 1/2 lemon
- Zest 1 lemon
- 1 tsp sea salt
- Black pepper
- 3 tbsp fresh thyme
- 4 cups mushrooms of choice–broken up a bit
- 1 tbsp olive oil
- Himalayan salt
- Black pepper
- 1-2 tbsp extra virgin olive oil
- 3 tbsp toasted hazelnuts
- Handful rocket
- Big glug truffle oil
Instructions
To make the caramelised onions
- Add the oil and sliced onion to a small pan and fry slowly on a low heat for 30–40 minutes until caramelised.
- Then add the salt and pepper. Set aside.
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 wine and the pearl barley. Stir to combine thoroughly.
- Add 2 ladle fulls of stock at a time until all the liquid is absorbed.
- Fry the mushrooms in the oil in a separate pan, then add in the salt and pepper. Set aside.
- When the barley is the consistency, you like it. Add in half the mushrooms, lemon juice, lemon zest, nutritional yeast, salt and pepper and stir well.
- For super soft and gooey, add extra virgin olive oil and cover the pan and allow to sit in the pan with the heat off for a further 5 minutes.
- Top with the caramelised onions, the remaining mushrooms, toasted hazelnuts and rocket.
- Drizzle a good glug of truffle oil over the top.
Notes
2 servings