Pearl Barley Risotto with Porcini, Purslane & Vegan Parmesan
Course Dinner
Cuisine Sustainable
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
5 minutesminutes
Servings 2servings
Equipment
Cooking Pot
Ingredients
1Shallot
1cloveGarlic
6driedPorcini Mushrooms
150gramPearl Barley
200mlWhite Wine
800mlStock
SomeDried Chili Flakes
2handsPurslane
50gramButterplant-based
Vegan Parmesanor 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!