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Barley Risotto with Mushrooms

Barley is incredibly versatile and can be used to make not only beer but also salads, breakfast porridge, and delicious breads. How about trying this wholesome and tasty risotto? You can also add vegetables like peas if you like.

Ingredients (serves 4):

• 2 onions
  
• 2 garlic cloves
  
• 2 1/2 cups pearl barley
  
• 3 cups vegetable broth
  
• 2 cups brown mushrooms
• 2/3 cup walnuts
  
• 2 tbsp thyme
  
• 2 tbsp rosemary
  
• 4 tbsp soy sauce
  
• 1 organic orange (optional)
  
• 4 tbsp nutritional yeast flakes (optional)
  
• Olive oil
  
• Salt and pepper to taste

Instructions:

1. Peel and finely chop the onions and garlic cloves. Clean and quarter the mushrooms. Roughly chop the walnuts.
   
2. Heat some olive oil in a pot. Sauté the onions and garlic for a few minutes until translucent. Meanwhile, wash and finely chop the thyme and rosemary.
   
3. Deglaze with vegetable broth, add the pearl barley, chopped thyme, and rosemary. Season with salt and pepper, bring to a boil, then reduce the heat and let it simmer gently for about 20 minutes. Stir in the soy sauce, cover the pot, and let it sit for another 10 minutes.
   
4. While the barley is cooking, grate the orange zest. Heat a pan with some olive oil and sauté the quartered mushrooms until golden brown. Add the chopped walnuts and roast them together; season with salt and pepper.
   
5. Fold the sautéed mushrooms, roasted walnuts, the nutritional yeast flakes if wanted, and the orange zest into the barley risotto. Adjust the seasoning, plate, and serve.

Tip: Squeeze the orange and add the orange juice to the risotto while cooking for a fruity note.

Enjoy your barley risotto with mushrooms, a dish that’s rich in flavor and nutrients!