Italian Style Barley Risotto, Vegan/Vegetarian

This Italian style barley risotto serves 2

Use as much organic ingredients as possible

1 glass of dry barley pearls

1 medium courgette

1 glass of garden peas

4 medium mushrooms

1/2 medium red onion

2 x garlic cloves

5 tablespoons of extra virgin olive oil

Hand full of rocket salad

Fresh or dry rosemary

Pink salt

20ml of red wine

Yeast flakes-for vegan or grated parmiggiano reggiano for vegetarian

Truffle oil

3/4 glass of hot water mixed with good quality vegetable stock

Wash and rinse barley pearls with good quality water
Add the pearls to a saucepan with boiling filtered water and simmer with the lid on for 30-40 minutes until al-dente
In a non-sticky frying pan add a finely chopped medium red onion, two garlic cloves, four or five tablespoons of extra virgin olive oil and 2 tablespoons of filtered water. Simmer for 2-3 minutes
Add a hand full of finely sliced mushrooms (I use portobello, shiitake or oysters), 20ml of red wine, some rosemary and a pinch of pink salt. Simmer for 5 minutes
Add the peas, halved and finely sliced courgette and a pinch of pink salt. Cook stirring continuously for 8-10 minutes
Add the al-dente barley pearls to the pan, plus the vegetable stock and cook stirring for about 5 more minutes
Add 2 tablespoons of yeast flakes or grated parmiggiano reggiano, plus a little truffle oil and stir until creamy
Plate your portion and add a small hand full of fresh rocket, seasoned with a pinch of pink salt and a drizzle of extra virgin olive oil
Enjoy the Italian style barley pearls risotto

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