Pearl Barley Mushroom Risotto

How fast did last week pass by?! Seemed to go like a flash for me!

And speaking of time flying by, it seems to be getting colder and darker by the minute too! This weather calls for comfort food! This risotto is super creamy and warming and there’s a lovely depth of flavour from the porcini mushrooms!

Also, just a lil’ plug in: I’ve now got a Facebook page! It would be great if you could give it a lil’ prod on the like button 😉

Mushroom Pearl Barley Risotto vegan, dairy free
Serves 2

This is a thrifty and delicious alternative to risotto – it still has great bold flavours, but is also much lighter as there is no dairy in sight! However, you are welcome to top with cheese or stir in some butter at the end for extra decadence!

100g pearl barley (you can also use arborio rice to make it gluten free)
500ml vegetarian stock (you can use chicken or mushroom stock)
Small handful of porcini mushrooms, soaked in boiling water
Handful of chestnut mushrooms, cut into small chunks
1 white onion, diced
1 clove of garlic, crushed
Extra virgin olive oil
Salt and pepper

optional: parsley to garnish, butter, freshly grated parmesan

Sauté the onions until soft in a pan of olive oil then add the garlic.

Once onions and garlic are fragrant, add the pearl barley and stir around the pan until coated in the flavours.

Slowly add the stock – 1 ladle at a time for about 15 minutes, mixing constantly.

When halfway through the cooking process, add the chestnut and porcini mushrooms and the porcini ‘stock’.

Keep stirring and gradually add stock for another 20-25 minutes until barley is cooked but slightly al dente.

Serve with a garnishing of parsley and raw mushrooms (you can also sauté some mushrooms in a dry pan).