Crunchy chewy Pearl Barley with earthy porcini and sweet chestnut mushrooms and lemony peppery thyme; Mushroom Pearl Barley Risotto.
Instead of paying lip service, get your smacker round something nutty.
This dish will smudge any misguided belief that vegan food is fulfilling and comforting.
When to make:
Make this:
- When the seasons are changing, and you need a heart-warming dish to keep you cosy, this risotto is the perfect choice
- When you’re looking for an alternative to traditional rice, try something new and exciting with pearl barley
- When you’ve had a long walk and need a simple dish to rustle up, this recipe is a great option
What inspired me:
I was inspired to create Mushroom Pearl Barley Risotto when I was at my best friend’s sister’s house. We were all looking for a comforting and indulgent dish to snuggle up with. It was the perfect opportunity to experiment with pearl barley and create a recipe that would become a new favourite.
Origins of Pearl Barley:
Pearl barley is barley with its outer bran removed, giving it a shiny pearlescent sheen. It is one of the longest ancient cultivated plants. The Romans may have used it to feed soldiers, thanks to its high fibre content, which helps reduce hunger pangs. It’s also a good source of magnesium, great for building bones.
Recipe Highlights:
- Vegan and comforting — made with pearl barley, porcini, and chestnut mushrooms, this risotto is a hearty and satisfying meal, perfect for cold winter nights
- Nutritious and filling — pearl barley is high in fibre and magnesium, making it a great choice for building bones and reducing hunger pangs
- Easy to make — this recipe is simple to follow and requires minimal effort, making it perfect for a quick and easy meal
- Fusion of flavours — the combination of earthy porcini, sweet chestnut mushrooms, and lemony peppery thyme creates a unique and delicious flavour profile that will leave you wanting more
What equipment to use:
For this recipe, I suggest:
Stove
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
Ingredients
- 10g of dried porcini mushrooms
- 600 ml hot filtered water
- 1 shallot chopped
- 2 garlic cloves, chopped
- 2 tbsp olive oil
- 250g chestnut mushrooms
- 250g pearl barley
- 350ml dry white wine
- a few sprigs of thyme, chopped
- extra virgin olive oil for drizzling
- salt and black pepper to taste
Instructions
- Soak the porcini mushrooms in 600ml of hot water for about 30 minutes. Set the porcini mushrooms. The remaining water can be used as a stock.
- Sauté the shallot with the garlic in olive oil until the shallots turn translucent. Stir in the pearl barley and coat in the oil.
- Add the chestnut mushrooms and continue cooking for a few minutes.
- Pour in the wine. Stir regularly and simmer over a gentle heat until the liquid is absorbed.
- Ladle in the stock with the sprigs of thyme. Stir and simmer, until the liquid is absorbed. Continue adding the stock, until the pearl barley is tender. This process will take about 45 minutes.
- When the risotto is almost done, add the porcini mushrooms and season with salt and pepper.
- Serve warm.
