Hearty Mushroom Risotto made simple, this is one to come back to time and time again

Hearty Mushroom Risotto made simple, this is one to come back to time and time again. Save this for later and follow for more. 🍄🌿🔥

Prep time: 5 minutes
Ready in: 60 minutes
Servings: 3-4
Difficulty: Easy

Ingredients:

– 200g shiitake mushrooms
– 2 veg stock
– 5 garlic cloves, minced
– 1 large onion, diced
– 250g chestnut mushrooms, sliced
– 1 tbsp butter
– 1 tbsp olive oil
– 1 tsp cayenne
– 1 tbsp soy sauce
– 300g barley
– 3 sprigs of thyme
– 1 handful parsley, chopped
– 1 tsp miso paste
– 1 tsp butter
– 100g vegan parmesan or vegan cheese
– salt and pepper to taste

Method

1. Add 2 veg stock to a pan with your dried mushrooms or shiitake mushrooms and leave to simmer on medium to high heat for 10 minutes then reduce to low heat.
2. Prepare your garlic, onions and chestnut mushrooms by mincing garlic, dicing onions and slicing your mushrooms.
3. In a pan with olive oil, melt the butter before adding 2-3 chopped chestnut mushrooms. Add a tbsp soy sauce and ½ tsp cayenne pepper, fry until brown. Remove from heat and set aside
4. Remove the spicy mushrooms from the pan and add your diced onions. Sauté until brown, then push aside and add the barley for 2-5 minutes on medium heat.
5. Add fresh thyme leaves and combine together before adding 1/3 of the veg broth and mushrooms. Until completely absorbed.
6. Add parsley remaining mushrooms and miso paste with 1 tsp butter and vegan Parmesan/ cheese.
7. Combine together and let the pot rest for 2 minutes before serving. Garnish fresh thyme leaves and nutritional yeast.

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