Barley Risotto With Shiitake and Sweet White Miso
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.
Low Sugar
Nut Free
All of our recipes are oil free and vegan.
Yield: 4–6 servings
What You'll Need
1 cup organic pearl barley
1 cup vegetable broth
4 cups hot water
4 cloves fresh garlic, minced
1 tsp fresh ginger, minced
2 cups spring onions, thinly sliced
2 cups fresh shiitake mushrooms, thinly sliced
Pinch sea salt
1 tsp dried Italian seasoning
1 cup fresh green peas
2 Tbsp sweet white miso
2 Tbsp nutritional yeast
GARNISH
Balsamic vinegar glaze
Spring onions or scallions
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How to Make It
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
Portobello or white mushrooms can be substituted for shiitake mushrooms.
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