Shiitake & barley risotto

Have you ever make a risotto with grains? I find pearl barley to be perfect for the job!


  • 1 onion
  • 100 g shiitake
  • 200 g oyster mushrooms
  • 30 ml white wine
  • 1 tbsp coconut aminos
  • 400 ml mushroom broth
  • 80 g pearl barley
  • 100 g tempeh
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 2 tbsp nutrition yeasts


Peel and cut the onion. Wash the mushroom and cut in strips.
Start with frying onion on the pan, once soft add mushrooms. Fry until nicely brown. Add pearl barley and cook 2 more minutes. Add wine and liquid amino and stir. Once the wine evaporates start adding broth in small portions.
Cut the tempeh, add it to the pan as well as smoked paprika and rosemary.
Cook until barley is al dente. It will take around 25 minutes.
At the end stir nutrient yeast. Serve with parsley and parmesan.


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