Risotto is one of my favorite meals; especially made with pearl barley. Pearl Barley still keeps its texture, and doesn’t overcook easily. Moreover the nutty flavor goes great with stock, porcini mushrooms and fresh greens.
I topped this risotto with the vegan grated cheese of Willicroft. Willicroft is a Dutch Company looking for ways to substitute dairy products. This grated cheese is made of nuts and flavorings. A great way to eat vegan! 🙂
However, if you have an excellent local goat cheese or matured cheese in your refrigerator, feel free to use that!
Pearl Barley Risotto with Porcini, Purslane & Vegan Parmesan
- Cooking Pot
- 1 Shallot
- 1 clove Garlic
- 6 dried Porcini Mushrooms
- 150 gram Pearl Barley
- 200 ml White Wine
- 800 ml Stock
- Some Dried Chili Flakes
- 2 hands Purslane
- 50 gram Butter plant-based
- Vegan Parmesan or Beemster 'Oude' Cheese or Matured Goat Cheese
- Cut the shallot in small cubes, the clove of garlic in slices and the dried mushrooms in smaller pieces.
- Heat some olive oil in the cooking pot. Bake the shallot and garlic until glossy.
- Add the pearl barley, and bake this for about 3 minutes. Then add the white wine and porcini mushrooms. Once the white wine is dissolved, you can add the stock and some dried chili flakes. Bring everything to a boil and let it cook for about 45 minutes. Since the stock will thicken up, it is a good idea to stir every 5 minutes. If the risotto gets to dry, feel free to add some water.
- Taste the pearl barley and check if the grains are cooked through. If not, add a little bit of water and cook the barley for another 5 minutes. If cooked, you can add most of the purslane. Stir until the purslane has shrunk, whereafter you can add the butter. Let this melt completely and mix through.
- Serve the risotto with the vegan cheese and some extra purslane on top. Enjoy!