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Creamy mushroom and barley risotto in a bowl

Recipes  /  Vegan

Wild mushroom & barley risotto

Chewy pearl barley, porcini stock and a tangle of crisped mushrooms.

TOTAL TIME

50 min

SERVES

4

DIFFICULTY

Medium

What you’ll need

  • 250 g pearl barley
  • 30 g dried porcini, soaked
  • 400 g mixed mushrooms
  • 1 shallot, finely diced
  • 150 ml white wine
  • 1 litre hot vegetable stock
  • Olive oil, thyme, salt and pepper

Method

  1. Soak the porcini; chop and reserve the liquor.
  2. Sear half the mushrooms hard; set aside for the top.
  3. Soften the shallot; add barley and toast 2 minutes.
  4. Deglaze with wine; add stock ladle by ladle, 35 minutes.
  5. Fold through porcini, remaining mushrooms and thyme.
  6. Rest 3 minutes; serve with the crisped mushrooms.

Cook’s tip

The soaking liquor is liquid gold — never throw it away.

Portrait of Jonas Feld

Jonas Feld

Food Coach at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

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