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Czech Mushroom Barley Risotto
Filling, frugal, and hearty, and really easy to make, this vegan mushroom barley risotto is full of flavour, and an ideal low-effort midweek meal that’s on the table in around an hour.
raw pearl barley
with enough water to cover
smashed and minced
Salt and pepper
Soak the mushrooms and barley
Place the mushrooms in a large bowl, and add the water, making sure they are all covered. Set aside to soak for at least 8 hours, or overnight.
Add the barley to another bowl, with enough water to cover by about 5cm. Set aside to soak for at least 8 hours, or overnight.
Cook the mushrooms and barley
Drain the mushrooms but keep the broth. Squeeze them out to make sure you get as much liquid as possible.
Drain and rinse the barley. Discard the soaking water.
Heat 1 tablespoon oil in a skillet over a medium heat. Add the barley, and toast – stirring all the time - until it starts to become golden.
Stir in the mushrooms, plus 250ml of the mushroom broth, and allow the barley to absorb the liquid.
Once the mushroom broth has been soaked up, add the rest, and stir in half of the vegetable broth.
Cook the onions and garlic
While the mushrooms and barley are cooking, gently fry the onions and garlic in the rest of the oil, over a low heat, until they become caramelised.
Finish the risotto
Heat the oven to 180°C (350°F / gas mark 4).
Mix the onions and garlic into the mushrooms and barley, stir in the caraway and marjoram, and then season.
Place on the centre shelf in the oven, and bake for 15 minutes.
Serve hot, garnished with a few torn parsley leaves.
Czech Mushroom Barley Risotto https://www.yumsome.com/vegan-mushroom-barley-risotto/