Mixed Grain Risotto
This is the perfect dish to make when you've got lots of grains to use up in the cupboards. We love to use a combination of risotto rice, pearl barley and lentils, but you can use all risotto rice or try other grains you have - just make sure at least half of the recipe uses risotto rice.
- Prep time
- 18 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 onion
- 9 oz chestnut mushrooms
- 4 cloves garlic
- 7 oz risotto rice
- 3.5 oz pearl barley
- 3.5 oz dried green lentils
- 2 vegetable stock cubes
- 2 tablespoons nutritional yeast
- 1 lemon
- 1 oz parsley
- 0.5 fl oz almond milk
- drizzle of olive oil
- pinch of sea salt
- pinch of sea salt & black pepper
Instructions
- 1
Mix the vegetable stock cubes with the boiling water and stir well until dissolved.
- 2
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the onions, half of the garlic and a large pinch of salt - cook for 5-10 minutes until soft.
- 3
Once soft, add the rice, barley and lentils and cook for a few minutes, stirring to ensure they all get coated in the olive oil. After a few minutes, pour in a little of the vegetable stock water until the grains are fully submerged.
- 4
Leave to simmer for about 35-40 minutes, adding a little more of the stock water, bit by bit, as needed.
- 5
While the risotto cooks, place another pan over a medium heat and add a drizzle of olive oil. Once warm, add the mushrooms, the rest of the garlic and a large pinch of salt. Cook for 10 minutes until soft. Once cooked, remove from the heat.
- 6
Once all of the grains are soft and you’re ready to serve, stir through the nutritional yeast, lemon juice, a splash of almond milk, a large handful of parsley (or chives) and the mushrooms. Heat everything through for a few minutes before spooning into bowls and serving with some freshly cracked pepper on top.