Creamy Barley-sotto
When you’re craving the creamy, comforting magic of a risotto but want to try something a little different, this Creamy Barley-sotto is your answer. With its hearty texture and earthy flavors from shiitake mushrooms and asparagus, this dish is a delicious surprise. It’s the perfect, elegant meal to make for a cozy night in, proving that sometimes, the best things are a little unexpected.
Equipment
- strainer
- Medium bowl (for soaking mushrooms)
Ingrediënten
- 705 ml water or vegetable broth or a combination of both
- 90 g uncooked pearl barley rinsed
- 15 ml extra-virgin olive oil
- 1 clove garlic grated
- 10 g chopped shallot
- 455 g green asparagus cut diagonally into 2.5-cm (1-inch) pieces
- 15 ml fresh lemon juice
- 6 dried shiitake mushrooms soaked in warm water for 30 minutes, excess water squeezed out, thinly sliced
- 28 g drained and thinly sliced oil-packed sun-dried tomatoes
- ½ tsp grated nutmeg
- ½ tsp black pepper to taste
- ½ tsp fine sea salt to taste
- ½ tsp dried thyme
- 60 ml soy creamer or unsweetened nondairy milk
- Black truffle oil or extra-virgin olive oil for drizzling
Instructies
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:
This dish is delicious on its own, but you can also serve it with a side of arugula salad with a light lemon vinaigrette. For an even richer flavor, top with toasted pine nuts or a sprinkle of vegan parmesan.
Wine Advice:
The earthy flavors of this dish, with its mushrooms and subtle truffle oil, call for a crisp, aromatic wine that won't overpower the delicate ingredients. A light and refreshing Pinot Grigio or Sauvignon Blanc is a perfect choice, with bright acidity that will cut through the creamy sauce beautifully. If you're feeling adventurous, try a dry Chardonnay from France for a pairing that’s just a little bit richer.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 14 g | Protein: 65 g | Fat: 10 g | Fiber: 10 g
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