Pearl Barley and Morel Mushroom Risotto (Vegan)

0
Average: 0 (0 votes)
(0 votes)
Pearl Barley and Morel Mushroom Risotto (Vegan)
share Share
print
bookmark_border Copy URL
Health Score:
7,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
20 grams dried Morel
100 milliliters dry sherry
3 shallots
3 garlic
800 milliliters Vegetable broth
6 tablespoons olive oil
300 grams Pearl barley
100 milliliters dry white wine (vegan)
salt
freshly ground peppers
2 scallions
fresh Chervil (for garnish)
How healthy are the main ingredients?
olive oilshallotgarlicsalt

Preparation steps

1.

Soak the morel mushrooms for about 20 minutes in sherry. Drain the morel mushrooms in a sieve and collect the sherry. Halve the large morels, if necessary, and check for sand. Drain on absorbent paper. Filter the sherry by paper towels.

2.

Peel the shallots and garlic, and chop finely. Bring the vegetable broth to a boil.

Heat the olive oil in a saucepan and saute the shallots and garlic in it until soft while stirring. Add the morel mushrooms and pearl barley, and fry briefly. Add the white wine and sherry, and cook until the barley has absorbed the liquid almost completely. Season with salt and pepper. Cover the barley with vegetable broth and cook over medium heat while stirring for 20-25 minutes. Pour the broth from time to time. Do not add any more broth towards the end of the cooking time. The broth should then be almost completely absorbed and the pearl barley should still have a light bite.

3.

Rinse, trim and cut the scallions into small rings. Stir the scallions into the finished risotto, pour in deep plates, and garnish with fresh chervil.