Mixed Grain Risotto
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 onion
- 250g chestnut mushrooms
- 4 cloves garlic
- 200g risotto rice
- 100g pearl barley
- 100g dried green lentils
- 2 vegetable stock cubes
- 2 tablespoons nutritional yeast
- 1 lemon
- Large handful of chopped parsley
- splash of almond milk
- drizzle of olive oil
- pinch of sea salt
- pinch of sea salt & black pepper
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Preparation
Step 1
Mix the vegetable stock cubes with the boiling water and stir well until dissolved.
Step 2
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the onions, half of the garlic and a large pinch of salt - cook for 5-10 minutes until soft.
Step 3
Once soft, add the rice, barley and lentils and cook for a few minutes, stirring to ensure they all get coated in the olive oil. After a few minutes, pour in a little of the vegetable stock water until the grains are fully submerged.
Step 4
Leave to simmer for about 35-40 minutes, adding a little more of the stock water, bit by bit, as needed.
Step 5
While the risotto cooks, place another pan over a medium heat and add a drizzle of olive oil. Once warm, add the mushrooms, the rest of the garlic and a large pinch of salt. Cook for 10 minutes until soft. Once cooked, remove from the heat.
Step 6
Once all of the grains are soft and you’re ready to serve, stir through the nutritional yeast, lemon juice, a splash of almond milk, a large handful of parsley (or chives) and the mushrooms. Heat everything through for a few minutes before spooning into bowls and serving with some freshly cracked pepper on top.
Step 7
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