VEGAN BARLEY RISOTTO.
Ingredients
*1 garlic clove
*1 parsley
*1/2 yellow onion - medium
* 4 cups vegetable broth
*1/3 cup of cashew cream
* 1tsp Miso
*3/4 Bob's red mill barley
*1 tsp nut yeast
* 1/4 tsp sea salt
* 3 tsp olive oil
*1/2 tsp Vinegar, light
Other
*3/4 pound butternut squash
*1/4 cup red chermoula
Method.
Prep the items you will need for the base of the risotto.
Blitz the barley in a blender for a couple of seconds just to breakdown some of the grains.
Heat the vegetable broth in a pot and let it sit
Finally, mince the onion.
Heat a large skillet or braised over medium heat
Add the olive oil to the heated pan and follow with minced onion and salt
Cook until the onions are tender (about 10 minutes)
Add the barley, stirring to coat.
Then add a few ladles of the hot broth.
Reduce the heat to medium -low
Cook the barley, occasionally stirring until most of the liquid has been absorbed
Add a few more ladles of the broth and continue in this pattern until the risotto is cooked - 45 minutes.
Ingredients
*1 garlic clove
*1 parsley
*1/2 yellow onion - medium
* 4 cups vegetable broth
*1/3 cup of cashew cream
* 1tsp Miso
*3/4 Bob's red mill barley
*1 tsp nut yeast
* 1/4 tsp sea salt
* 3 tsp olive oil
*1/2 tsp Vinegar, light
Other
*3/4 pound butternut squash
*1/4 cup red chermoula
Method.
Prep the items you will need for the base of the risotto.
Blitz the barley in a blender for a couple of seconds just to breakdown some of the grains.
Heat the vegetable broth in a pot and let it sit
Finally, mince the onion.
Heat a large skillet or braised over medium heat
Add the olive oil to the heated pan and follow with minced onion and salt
Cook until the onions are tender (about 10 minutes)
Add the barley, stirring to coat.
Then add a few ladles of the hot broth.
Reduce the heat to medium -low
Cook the barley, occasionally stirring until most of the liquid has been absorbed
Add a few more ladles of the broth and continue in this pattern until the risotto is cooked - 45 minutes.