VEGAN

Mushroom & Spinach Barley Risotto

Ingredients: {adapted from Vegie Food (Chunky Food)}

• 7-8 cups Vegetable Stock
• 1 cup White Wine
• Olive Oil
• 1/2 Onion, diced
• 2 cloves Garlic, minced
• 2 cups chopped Mushrooms (I used Brown, but you can mix and match with any you like.)
• 2 cups Barley
• 2 tsp. dried Thyme
• 4-5 Sundried Tomatoes, chopped into small pieces (if dry, rehydrate before use)
• 2 cups fresh Baby Spinach

Method:

- Place the Stock in a large saucepan and bring to boil, then reduce heat and keep at a low simmer.

- Heat Oil in a large saucepan/frying pan, adding Onion and cook for a few minutes until soft and golden. Add Mushrooms, Garlic & Thyme, and saute a few minutes until Mushrooms begin to shrink in size and release water. Slowly add 1/3 cup White Wine, and cook until dissolved. Repeat with another 1/3 cup until dissolved again and Mushrooms are cooked but still firm. Remove half the Mushroom mixture and set aside to add later.

- Stir in the Barley, adding a litte more oil if neccessary, and cook 1-2 mins. with the Mushroom mixture in the pan. Slowly add the left over 1/3 cup White Wine & Sundried Tomatoes, and stir over medium heat until absorbed. Continue adding the stock a little at a time (about 1/2 cup), with a ladle, stirring constantly until absorbed and the Barley is cooked through and creamy. This will take about 40 minutes.

- Roughly shred the Spinach with your hands, and mix into the Risotto with the rest of the Mushroom mixture you set aside before. Cover with a lid and leave for a few minutes for the Spinach to wilt (with heat off).

- Garnish with fresh Parsley if you like.

*About 4 large servings

Submitted by Rebecca at Blissfully Vegan, Facebook, Recipe Link



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Photo Credit: Rebecca