Love risotto? Try this low-fat version, which swaps pearl barley for traditional risotto rice. Pearl barley is cheaper than traditional risotto rice and more flavorful.
1. Heat a splash or two of water in a heavy-based pan.
2. Add the garlic, ginger, scallions and mushrooms, along with the sea salt and seasoning. Sauté for 5 minutes.
3. Add the barley and vegetable broth. Bring to a slow boil, then cover and reduce heat to low.
4. As the liquid absorbs, continue to add one cup at a time until the stock is used up. The pearl barley will be soft and swollen when cooked, which takes approximately 30 minutes.
5. Stir in the green peas, sweet white miso and nutritional yeast.
6. Turn off the heat. Let stand 2–3 minutes to cool.
7. Ladle into warmed bowls and drizzle with balsamic vinegar.
8. Garnish with spring onions.
Cooking Tips
Cooking Tips
1. Portobello or white mushrooms can be substituted for shiitake mushrooms.
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