Creamy Barley Risotto with Thyme and Star Anise

Ingredients

• 3 tbsp water (+ 1 tbsp as needed)
• 1 ½ cups onion (diced)
• ½ cup carrot (diced)
• ½ tsp salt (optional)
• 1 ⅓ cups organic barley (uncooked, pearl or pot – see note)
• 2 garlic cloves (minced or grated, + 1 clove as desired)
• ¼ tsp ground nutmeg
• 1 whole star anise (see Chef’s Notes)
• ground black pepper (optional) to taste
• 2 cups vegetable broth (unsalted, preferably homemade)
• 4 cups water (boil in advance so it’s good and hot)
• 2 ½ tsp fresh thyme (minced, + 1/2 tsp as needed)
• 1 ½ tsp organic lemon zest
• 1 cup raw cashews (soaked 4-6 hours or overnight)
• ½ cup water (plus 2-3 Tbsps)
• ¼ tsp salt (optional)
• 2 ½ tsp lemon juice (freshly squeezed, + 1/2 tsp as needed)
• lemon wedges
• fresh thyme (minced, to taste)