Mushroom & Barley Risotto
Ingredients
- 1 1/2 tbsp extra virgin olive oil
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- pinch of Herbamare (or salt) and pepper
- 4 cups sliced cremini mushrooms
- 1/2 tbsp chopped fresh thyme
- 1/2 cup pearl barley
- 3 cups low sodium vegetable broth
- 1/4 cup chopped walnuts
- 1/4 cup pine nuts*
- 1/2 – 1 tbsp nutritional yeast (to taste)
- handful of chopped fresh parsley
Instructions
- In a large skillet heat oil over medium heat and saute onions and garlic until onion in translucent. Season with salt and pepper.
- Add mushrooms and saute until browned.
- Add fresh thyme and barley, stir to combine and continue to cook over medium for approx. 1 minute.
- Add vegetable broth, bring to a boil and then reduce heat to low and simmer for 40 minutes. When finished liquid should be almost all absorbed and barley is tender. If needed, add more vegetable broth and continue to cook until at desired texture.
- Stir in nutritional yeast, walnuts, pine nuts and continue to heat for approx 1 minute. Add fresh parsley and serve.
Notes
Substitute more walnuts in place of pine nuts if you don’t have any on hand.