Squash and Mushroom Pearl Barley Risotto

Ingredients

• 3 onions chopped
• 1 tbsp olive oil
• 6 cloves garlic minced
• 200 g pearl barley dry
• 4 cups veg stock (aprox 1 litre – so as much as needed)
• 1 small squash peeled & chopped into small cubes
• 4 tbsp nutritional yeast
• 1 lemon juice
• 500 g mushrooms
• Sea salt, pepper
• 30 g hazelnuts toasted
• Fresh thyme
• Drizzle olive oil or more truffle oil
• Sea salt