Wild Mushroom and Barley Risotto | Easy Vegan Recipes | Veganuary

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