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pearl barley risotto
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Pearl Barley Risotto with Porcini, Purslane & Vegan Parmesan

Course Dinner
Cuisine Sustainable
Prep Time 5 minutes
Cook Time 30 minutes
5 minutes
Servings 2 servings

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!