Main Dishesdeliciouslyella
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.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Mix the vegetable stock cubes with the boiling water and stir well until dissolved.
vegetable stock cubes2
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.
drizzle of olive oilonion1garlic4 cloves
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.
drizzle of olive oilgarlic4 cloves
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.
nutritional yeast2 tablespoonslemon1parsley1 oz
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