Unctuous vegan pearl barley risotto made with sweet parsnips

Ingredients

• 1 parsnip, shaved with a vegetable peeler
• 1 tsp oil
• 1 tsp Curry powder
• pinch sea salt
• 380g Parsnips, cut into 2 cm Cubes
• 100g Pearl Barley
• 1 Litre Vegetable/ Chicken Stock
• 1 Onion, finely chopped
• 2 tbsp Olive Oil
• Pinch Salt
• 1 Tbsp Minced Garlic, from a jar
• 3 tsp Curry Powder
• 1 tbsp Nutritional Yeast
• 100ml White Wine, any you have
• 2 tsp Lemon Juice, can be long life