Ingredients
Method
- Heat vegetable stock in a medium saucepan and keep it warm over low heat throughout cooking.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook without stirring for 3-4 minutes until golden brown. Stir and continue cooking until mushrooms are tender and most liquid has evaporated, about 5 more minutes. Season with salt and pepper, then transfer to a plate.
- In a heavy-bottomed pot or Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant. Add pearl barley and stir to coat with oil. Toast the barley for 2-3 minutes until it smells nutty.
- If using wine, add it now and stir until mostly absorbed. Begin adding warm stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle.
- Continue this process for 35-40 minutes, stirring regularly, until barley is tender and creamy. You may not need all the stock, or you might need to add a bit more water if you run out.
- Stir in coconut cream and cooked mushrooms. Add fresh thyme and cook for 2-3 more minutes until heated through.
- Remove from heat and stir in chopped parsley. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
This risotto is best served immediately but can be stored in the refrigerator for up to 3 days. When reheating, add a splash of warm stock to restore creaminess. You can substitute the coconut cream with cashew cream for a different flavor profile. The wine is optional but adds nice depth to the dish.