Squash and Mushroom Pearl Barley Risotto with Truffle Oil and Toasted Hazelnuts

Name: Squash and Mushroom Pearl Barley Risotto with Truffle Oil and Toasted Hazelnuts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 Onions; 2 tbsp Olive oil; 4 cloves Garlic; 300 g Pearl barley; 4 cups Veg stock; 1 Small squash; 4 tbsp Nutritional yeast; 1/2 Lemon juice; 4 tbsp Fresh thyme; 4 Mushrooms of choice; 2 tbsp Truffle olive oil; Sea salt; Black pepper; 150 g Mushrooms; 1 tbsp Olive oil; 1 pinch Sea salt; 4 tbsp Hazelnuts; Fresh thyme; Olive oil or more truffle oil; Sea salt

My vegan pearl barley risotto combines two lovely flavours; squash and mushrooms. Sweet and oozing squash and earthy mushrooms–so good!

Prep

10m

Cook

40m

Total

50m

Ingredients

Method

Turn cooking mode on

Step 1

Add the oil to your frying pan on a low to medium heat, then add in the chopped onions.

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For

For the risotto

Onions, chopped

tbsp

Olive oil

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Risotto,

Squash,

Grains,

Mushrooms,

Nuts,

Oils,

Peas,

Mains

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Squash and Mushroom Pearl Barley Risotto with Truffle Oil and Toasted Hazelnuts

My vegan pearl barley risotto combines two lovely flavours; squash and mushrooms. Sweet and oozing squash and earthy mushrooms–so good!

Prep

10m

Cook

40m

Total

50m

Ingredients

Method

Turn cooking mode on

Step 1

Add the oil to your frying pan on a low to medium heat, then add in the chopped onions.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

For the risotto

Onions, chopped

tbsp

Olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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