Barley Risotto

Barley Risotto is a comforting and flavorful dish that offers a delightful twist on the classic Italian risotto. While traditional risotto is made with Arborio rice, this recipe features the nutty and hearty flavors of pearl barley. For those who prefer alternative cheese options, you can easily substitute crumbled blue cheese or grated Cheddar cheese according to your taste preferences.

Serves 4

INGREDIENTS:

• 1 tablespoon butter or vegan margarine, such as Earth Balance
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 clove garlic, minced
• 1 stalk celery, finely minced
• 1 1/2 cups pearl barley, well rinsed
• 1/2 cup dried mushrooms
• 4 cups Pressure Cooker Vegetable Stock
• 2 1/2 cups water
• 1 cup Parmigiano-Reggiano cheese, grated, or vegan cheese, such as Daiya Mozzarella Style Shreds
• 2 tablespoons fresh parsley, minced
• Salt, to taste

INSTRUCTIONS:

1. Start by bringing the butter or vegan margarine and olive oil to temperature in the pressure cooker over medium heat. Add the diced onion and sauté for about 3 minutes or until the onion becomes soft and translucent.
2. Add the minced garlic to the onion mixture and sauté for a quick 30 seconds to release its aromatic flavors. Stir in the finely minced celery and the well-rinsed pearl barley, making sure the barley is nicely coated with the fats from the butter and oil.
3. Introduce the dried mushrooms, Pressure Cooker Vegetable Stock, and water to the mixture. Lock the pressure cooker lid into place and bring it to high pressure. Maintain this pressure for approximately 18 minutes. When the time is up, release the pressure quickly and remove the lid.
4. At this point, you’ll want to drain off any excess liquid that wasn’t absorbed by the barley. Leave just enough liquid to keep the risotto slightly soupy, creating that creamy texture typical of risotto.
5. Reduce the heat to low and gently stir in the grated Parmigiano-Reggiano cheese or your chosen vegan cheese. Add the minced fresh parsley to brighten the flavors. Taste the risotto and add salt if needed, adjusting to your preference.

FLAVOR VARIATION:

• To further enhance the earthy flavors of the mushrooms and barley, consider adding 1/2 teaspoon of dried thyme and 1/2 teaspoon of dried sage instead of fresh parsley. These herbs will complement the dish beautifully.

Barley Risotto offers a delightful departure from traditional rice-based risottos, providing a nutty and substantial base for your culinary creativity. Whether you stick with Parmigiano-Reggiano cheese or opt for alternative cheeses like vegan options or crumbled blue cheese, this dish is sure to please your taste buds with its rich and comforting flavors. Enjoy exploring the variations and making this barley risotto your own!