Barley and Mushroom Risotto

Ingredients

• 1 cup pearl barley
• 400 grams mushroom
• 1 medium onion
• 2 pieces garlic
• 1 large carrot
• 2 tablespoons nutritional yeast
• 0.5 cup parsley
• 4 cups vegetable broth
• 1 zest and juice lemon
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon thyme
• 0.5 cup white wine

Instructions

1. 1Rinse the barley under cold water until the water runs clear.
2. 2Heat the olive oil in a large pan over medium heat. Add the chopped onion, minced garlic, and diced carrot. Cook until the onion is translucent, about 5 minutes.
3. 3Increase the heat to medium-high. Add the mushrooms and cook until they start to release their juices, about 8 minutes.
4. 4Stir in the barley and thyme. Cook for 2 minutes to lightly toast the barley.
5. 5Pour in the white wine and stir until it has been absorbed by the barley.
6. 6Add the vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 25-30 minutes.
7. 7Once the barley is tender and creamy, remove from heat. Stir in the nutritional yeast, lemon zest, and lemon juice. Season with salt and pepper to taste.
8. 8Let the risotto sit for 3 minutes, then serve garnished with fresh parsley.
9. 9For an optional garnish, sauté extra mushrooms in a separate pan with a drizzle of olive oil and a pinch of salt until golden, and place on top of the risotto before serving.