16 Aug Mushroom Barley Risotto
Ah man… a good, creamy risotto is tough to beat in the “I feel like a warm and hearty meal” game. It’s basically all rice, though, and even though arborio (risotto) rice has nutritional benefits, it has fewer vitamins and minerals than whole grains.
Barley is high in antioxidants, vitamins and minerals and has been shown to reduce blood pressure too. When cooked like a risotto, it takes on that creamy kind of texture that you’re after. It’s with this all in mind that I chose barley for this healthy take on a mushroom risotto.
(Don’t be scared off by what seems like a long time to get this meal to the table – it requires very little from you and largely cooks on its own with a stir here and there.)
Ingredients
- 1 onion (chopped)
- 1 clove garlic (finely chopped)
- 1 cup barley (rinsed in a sieve)
- 1/2 cup white wine
- 2 cups vegetable stock
- 1/4 cup grated parmesan cheese (use a vegan version if vegan)
- 2 cups mushrooms (thickly sliced)
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tbsp dried or fresh oreganum
- 1 cup almond milk
- 1/2 tsp lemon zest
Instructions
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Heat the olive oil, add the onion and cook fro a few minutes
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Add the garlic and origanum
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Stir and simmer for 5 minutes
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Add the mushrooms and simmer for a few more minutes
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Stir in the barley, add the wine and simmer for 5 minutes
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Add the vegetable stock and milk and stir well
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Simmer for 40 minutes, stirring occasionally until a creamy, thick texture
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Stir in the parmesan cheese and lemon zest right at the end and serve
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