Wild Mushroom and Barley Risotto | Vegan Recipes

Name: Wild Mushroom and Barley Risotto | Vegan Recipes
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

veganuary.com

This wild mushroom and barley risotto is much lower in carbohydrate and higher in fibre than compared to a typical rice risotto.

View full recipe on veganuary.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at veganuary.com.

Share this recipe:

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

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Wild Mushroom and Barley Risotto | Vegan Recipes

Ingredients

Ready to cook this?

More Like This

Wild Mushroom and Barley Risotto | Easy Vegan Recipes

Wild Mushroom and Barley Risotto - Veganuary ZA - Vegan Recipes