Mushroom and Rosemary Pearl Barley Risotto

Ingredients

1 L vegetable stock
2 Tbs olive oil
225 g mushroom, finely sliced
1 onion, finely chopped
1 cloves garlic, finely chopped
2 rosemary leaves, chopped
300 g pearl barley
2 Tbs nutritional yeast
1 lemon, zested and juiced

Method

Keep the vegetable stock in a pan over a very low heat to keep warm. In a separate large pan, heat the olive oil, add the mushrooms and onion and fry for 10 minutes until softened. Add garlic and rosemary, then cook for another 2 minutes.

Add the pearl barley and stir around until it is coated in oil. Add one ladle of the stock to the risotto, stir constantly and wait until it is completely absorbed, this will take 2-3 minutes, before adding another ladle. Repeat this step, stirring until each ladle of stock is absorbed, until the pearl barley is cooked but still has a little bite, this will take about 30 minutes in total.

Remove from heat. Stir in the nutritional yeast, lemon zest and juice. You may adjust the seasoning to your taste or top it with chopped parsley before serving.

Credits: Woolworths

Photo Credits: Woolworths