Wild Mushroom and Barley Risotto | Vegan Recipes
This wild mushroom and barley risotto is much lower in carbohydrate and higher in fibre than compared to a typical rice risotto.
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Cooking tools:
- Saucepan
- Pot
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Mixing bowl
- Microplane
- Stove
- Fine-mesh sieve
Ingredients
- 1 litre vegetable stock
- A handful of dried Porcini mushrooms
- 2 tbsp olive oil
- 2 banana shallots, finely chopped
- 2 sticks of celery, chopped into 5mm pieces
- 300g pearl barley
- 150ml white wine
- 2 cloves garlic, finely chopped
- A few sprigs of thyme, leaves picked
- 250g wild mushrooms, mixed such as shiitake, oyster and enoki
- Zest of 1 lemon
- 25g hazelnuts, chopped
- 25g ground almonds
- 10g nutritional yeast flakes
- Small bunch tarragon
- Seasoning to taste
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