No Meat Zone Recipes: Barley Risotto With Fava Beans, Corn and Mushrooms

Share |



VEGAN

You might think of risotto as a winter food – and it can indeed be heavy. But this vegan barley risotto with fresh vegetables and herbs is anything but.

The puree, made from a portion of the corn and fava beans, gives the risotto a nice creaminess. However, note that the puree gets absorbed by the barley after refrigeration (as is the case in the photo above), so the risotto is best eaten immediately.

Barley Risotto with Fava Beans, Corn and Mushrooms

1 ½ to 1 ¾ pounds fresh fava beans

3 medium ears very fresh, tender sweet corn

3 tablespoons extra virgin olive oil, divided

2 cloves garlic, minced

½ cup finely chopped sweet onion, such as Vidalia

1 ½ cups pearled barley

½ cup dry white wine

4 cups vegetable stock, plus more if needed

Salt to taste

½ pound oyster mushrooms, trimmed and sliced

2 teaspoons lemon juice

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped fresh basil

Freshly ground black pepper

Remove the beans from their pods. Bring a pot of water to boil, and blanch the favas for 1 minute. Drain and immediately plunge into ice water. Skin the fava beans (open a section of the skin and pop the beans out). You should have about ¾ cup.

Cut the kernels off the corn. You should have about 1½ cups.

Place half the corn and about a third of the fava beans in a food processor and process until very smooth.

Heat half the oil over medium heat in a skillet. Add the mushrooms and sauté for 5 minutes. Set aside.

Heat the remaining oil over medium heat in a large deep saucepan or a dutch oven. Add the onion and garlic and cook for 3-4 minutes, stirring frequently. Add the barley. Cook, stirring, for 1-2 minutes.

Add the wine. Cook for a minute or two, until the wine has mostly evaporated.

Add a half cup of broth. Cook, stirring nearly constantly, until the broth is absorbed. Repeat the process, adding the broth in half-cup increments. Continue until the barley is al dente, about 30-35 minutes. You should have used about 3 cups of broth, although some barley will require more. Add salt to taste, depending on the saltiness of your vegetable broth.

Add the fava beans, corn, mushrooms, lemon juice and fava-corn puree. Stir in the final cup of broth, and cook another 5 minutes, stirring gently a few times. Stir in the parsley, basil and black pepper, and serve.

Serves 4

Cathy Elton
Cathy is a Brooklyn-based food blogger who focuses specifically on heart-healthy food. A long-time foodie, she suddenly learned that she has hereditary heart disease. But she turned her health issue into a cooking challenge, and developed a heart-healthy, vegetarian cooking style that’s spicy, satisfying and adventurous. Cathy is on a mission to inspire others to eat the way she does, and shares her recipes on What Would Cathy Eat?

Photo credit: Cathy

_
 
© 2015 This Dish Is Veg / This Dish Is Vegetarian - Reproduction without permission is prohibited. All Rights Reserved.
The opinions expressed by This Dish Is Veg contributors and commenters do not necessarily reflect the opinions of This Dish Is Veg.
Original template by Wpthemedesigner and Blogger Templates. Design customization by This Dish Is Veg/DF.