High-Speed Pearl Barley Mushroom Risotto

A major sustainability win. Replaces traditional imported arborio rice with pearl barley, a hardy, UK-native crop with an ultra-low baseline footprint (~0.5kg CO2e/kg). Sourcing the mushrooms regionally completely minimizes food miles.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a deep pan and sauté the chopped onion and minced garlic for 3 minutes.

Step 2

Add the sliced mushrooms and cook until they release their moisture and turn golden-brown.

Step 3

Stir in the rinsed pearl barley, coating it thoroughly in the pan oils.

Step 4

Pour in the hot vegetable stock all at once, bring to a boil, then reduce heat to low, cover with a lid, and let simmer for 25 to 30 minutes without stirring.

Step 5

Once the liquid is absorbed and the barley is tender, stir in the nutritional yeast or parmesan to create a creamy finish.

Step 6

Garnish with fresh parsley.