Creamy Barley-sotto
A creamy and earthy barley-based risotto featuring asparagus, shiitake mushrooms, and sun-dried tomatoes, finished with a touch of black truffle oil.
Equipment
- strainer
- Medium bowl (for soaking mushrooms)
Ingredients
- 3 cups 705 ml water or vegetable broth, or a combination of both
- ½ cup 90 g uncooked pearl barley, rinsed
- 1 tablespoon 15 ml extra-virgin olive oil
- 1 clove garlic grated
- 1 tablespoon 10 g chopped shallot
- 1 pound 455 g green asparagus, cut diagonally into 1-inch (2.5-cm) pieces
- 1 tablespoon 15 ml fresh lemon juice
- 6 dried shiitake mushrooms soaked in warm water for 30 minutes, excess water squeezed out, thinly sliced
- ¼ cup 28 g drained and thinly sliced oil-packed sun-dried tomatoes
- ½ teaspoon grated nutmeg
- ½ teaspoon black pepper to taste
- ½ teaspoon fine sea salt to taste
- ½ teaspoon dried thyme
- ¼ cup 60 ml soy creamer or unsweetened nondairy milk
- Black truffle oil or extra-virgin olive oil for drizzling
Instructions
Cook the barley:
- Bring the water or vegetable broth to a boil in a large saucepan.
- Add the barley, cover, and cook for 40 minutes, or until tender.
- Drain and set aside.
Sauté the aromatics and vegetables:
- In a large saucepan, heat the olive oil over medium-high heat.
- Add the garlic and shallot, cooking for 2 minutes while stirring.
- Stir in the asparagus and cook for 5 minutes.
- Add the lemon juice and cook for another 5 minutes, until the asparagus is tender.
Combine the ingredients:
- Stir in the cooked barley, shiitake mushrooms, and sun-dried tomatoes.
- Add the nutmeg, black pepper, salt, and thyme, stirring to combine.
- Cook for 1 minute, until fragrant.
Add the finishing touches:
- Pour in the soy creamer and cook, stirring often, until most of the liquid is absorbed.
Serve:
- Serve hot, drizzling black truffle oil or extra-virgin olive oil over the top.
Notes / Tips / Wine Advice:
Serving Tip:
Pair with a crisp white wine and a side of arugula salad with lemon vinaigrette.
Wine Advice:
A light and aromatic Pinot Grigio or Sauvignon Blanc complements the earthy flavors of this dish beautifully.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 14 g | Protein: 65 g | Fat: 10 g | Fiber: 10 g
