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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.
Prep time: 10 minutes
Cook time: 40 minutes
2 servings
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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.
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