Italian style barley risotto

Italian Style Barley Risotto, Vegan/Vegetarian

INGREDIENTS

  • 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

DIRECTIONS

  • 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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