Pearl Barley Risotto with Porcini Mushrooms, Purslane & Vegan Parmesan

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

Servings 2 servings
Prep Time 5 mins
Cook Time 30 mins
5 mins

Equipment

  • Cooking Pot

Ingredients

  • 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

Instructions

Preparations

  • Cut the shallot in small cubes, the clove of garlic in slices and the dried mushrooms in smaller pieces.

Cooking

  • 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.

Serving

  • Serve the risotto with the vegan cheese and some extra purslane on top. Enjoy!
Course: Dinner
Cuisine: Sustainable

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