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Fennel and Walnut Barley Risotto

by Edward Daniel
written by Edward Daniel
Caption of Fennel and Walnut Barley Risotto. Image by Edward Daniel (c).

Fennel and Walnut Barley Risotto is another of my warming dishes. This risotto I love for its bigheartedness and wholesomeness. I love the crunchy taste of the barley and walnuts.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Fennel and Walnut Barley Risotto. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 10g of dried porcini mushrooms
  • 600 litres hot filtered water
  • 1 shallot chopped
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil
  • 250g pearl barley
  • 350ml dry white wine
  • 200g chestnuts, pre-cooked
  • 1 fennel
  • 25g walnuts
  • a few sprigs of sage, chopped
  • extra virgin olive oil for drizzling
  • salt and black pepper to taste

Instructions

  1. Soak the porcini mushrooms in 600ml of hot water for about 30 minutes. Set aside the porcini mushrooms. The remaining water can be used as a stock.
  2. Sauté the shallot with the garlic in olive oil until the shallots turn translucent. Stir in the pearl barley and coat in the oil.
  3. Pour in the wine. Stir regularly and simmer over a gentle heat until the liquid is absorbed. Add in the porcini mushrooms
  4. Ladle in the stock with the sprigs of sage. Stir and simmer, until the liquid is absorbed. Continue adding the stock, until the barley is tender but remains crunchy. This process will take about 45 minutes.
  5. 10 minutes before the end, add in the chestnut and fennel and continue cooking for the remaining minutes.
  6. When the risotto is almost done, add the walnuts and season with salt and pepper.
  7. Serve warm.

 

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