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!
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.
Notes
2-4 servings