Vegan barley risotto (orzo risottato)

Barley is a great cereal, it is very versatile and can be used in a variety of recipes, in both cold and hot weather. 

It is certainly a staple in my kitchen, and one which I have grown to love as an adult.  If "treated" properly, it can become a valuable substitute for rice and pasta, as it is filling and hearty, and healthy too!

Recipe for 2/3 servings

250 g pearl barley, dry

½ butternut squash

5 clove of garlic, in their skins

1 white onion, diced

1 cup frozen peas

1/2 cup white wine

2 cups sliced mushrooms of your choice, I used chestnut

2 tablespoons EVO or vegan butter

1 litre veggie stock

5/6 sage leaves, fresh

1 tbsp tahini

1 cup non-dairy milk

3 tbsp nutritional yeast

Salt and pepper to taste

1.      Start by preheating your oven to 180 Celsius. Chop your butternut squash into bite sized pieces, then place on a baking tray along with the garlic and roast until soft (30-40 minutes).

2.      Proceed with rinsing and boiling your barley for about 10-15 minutes, the drain and set aside.

3.      When the butternut is almost done, you can start chopping a frying the onion gently in the olive oil, without burning it.

4.      Toss in the barley and the wine and sauté for a minute or two, until the wine has evaporated.

5.      Peel the roasted garlic and squash it with a fork, add to the barley along with the butternut squash, and the frozen peas.

6.      Cover with the stock, add the sage and simmer with the lid on, for approximately 30-40 minutes. Keep an eye on the barley and add stock if it dries up to quickly.

7.      Add the tahini, nutritional yeast and non-dairy milk to a bowl and mix thoroughly, the set aside.

8.      Cook the mushrooms on high heat, until they are crispy and still juicy inside. Season and set aside.

9.      When the barley is almost ready, add the tahini mixture and stir gently until combined. Let the liquid absorb with the lid off for a few minutes, until you achieve a creamy consistency.

10.  Top you the mushrooms and serve still hot. You can reheat any leftovers in a saucepan, just add some water and keep the flame low.