My vegan pearl barley risotto combines two lovely flavours; squash and mushrooms. Sweet and oozing squash and earthy mushrooms–so good!
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It’s autumn and I’m dreaming up all kinds of cosy meals but risotto has got to be up there on the comfort scale, right?
And to take it to the next level, a good glug of truffle oil and crunchy toasted hazelnuts. My kind of autumnal comfort food!
Some options;
I really like using chewy pearl barley for a change but arborio rice is also absolutely delicious.
Feel free to omit the squash and double the amounts of mushrooms for a delicious mushroom option.
The same goes for the squash if you don’t like mushrooms. I would use a larger squash and roast a quarter of it to the top.
I hope you enjoy, much love Niki xx
My vegan pearl barley risotto combines two lovely flavours; squash and mushrooms. Sweet and oozing squash and earthy mushrooms–so good!
Prep time: 10 minutes mins
Cook time: 40 minutes mins
2-4 servings
5 from 1 vote
Ingredients
For the risotto
- 2 onions chopped
- 2 tbsp olive oil
- 4 cloves garlic minced
- 300 g pearl barley
- 4 cups veg stock approx 1 litre–so as much as needed
- 1 small squash peeled & chopped into small cubes
- 4 tbsp nutritional yeast
- Juice 1/2 lemon
- 4 tbsp fresh thyme
- 4 mushrooms of choice–broken up a bit
- 2 tbsp truffle olive oil
- Sea salt
- Black pepper
For the toppings
- 150 g mushrooms sliced
- 1 tbsp olive oil
- Pinch sea salt
- 4 tbsp hazelnuts toasted
- Fresh thyme
- Drizzle olive oil or more truffle oil
- Sea salt
Instructions
To make the risotto
Add the oil to your frying pan on a low to medium heat, then add in the chopped onions.
Fry for 8-10 minutes until soft.
Next, add the garlic and fry for a minute, then add in the squash, fry for 2-3 minutes.
Now add in the pearl barley. Stir to combine thoroughly.
Add a ladle full of stock at a time until all the liquid is absorbed, and the squash is soft and melting into the risotto.
Now add in the mushrooms, nutritional yeast, lemon juice and thyme. Stir to combine and heat until the mushrooms have softened.
Drizzle in the truffle oil, season with salt and pepper.
Turn off the heat and cover the pan with a lid while you make the mushrooms.
To cook mushrooms
Fry the mushrooms in the oil in a separate pan, then add in the salt and pepper. Set aside.
To finish
Top with the mushrooms, toasted hazelnuts, fresh thyme, a drizzle of olive oil and sea salt.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
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Discuss this Recipe with Niki
10 Responses
Hi there,
Your recipes look great, excited to try! I usually prep my meals, which of your recipes are good for prep?
Reply
Sounds great, thanks!
Reply
Hi!
What would be a good replacement for the mushrooms (because of allergies)?
Reply
Hi Kate
you can leave them out, increase the squash or maybe chestnuts.
What ever you fancy!
Love
Niki xxxReply
Would this taste ok if it were made a few hours in advance and reheated? Thank you
Reply
yes I think so xx
Reply
This was amazing! We moved it! Very satisfying!Reply
So happy you enjoyed Candice!
Love
Niki xxxReply
Can I replace the truffle oil with olive oil?
Reply
Hi Emily
Yes of course, will be perfect.
Love
Niki xxReply
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Thank you, and much love, Niki xxx
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