Risotto is traditionally made with a short grain white rice called Arborio rice. I make a mushroom risotto with barley instead. It has a more interesting texture and is a whole grain.
Cook one cup of pearl barley with 3 and 1/2 cups of vegetable broth or water in a pressure cooker for 25 minutes.
one large onion chopped
four cloves of garlic crushed
two sprigs of thyme
one bay leaf
two small packets of baby bella mushrooms, chopped
vegemite or miso paste
In a large pot, heat one teaspoon of olive oil. Add the onion, garlic, and 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. After the onions start to turn translucent, add the mushrooms. Add the bay leaf and thyme. Cover and let the mushrooms cook down. Then add one cup of wine. Cook until the alcohol blows off. Add the cooked barley with the water or broth it cooked in. Add four tablespoons of nutritional yeast and one tablespoon of vegemite or miso paste. Stir well. Garnish at the end with one tablespoon of chopped fresh Italian parley.
Dr. Padma Garvey
The plant-based Doctor Mom