Barley “Risotto” with Roasted Mushrooms

Organic barley from Tuscany meets aromatic mushrooms.

Preparation

For best results, place the sealed package in the refrigerator to thaw for about half a day before your meal, or overnight. If your plans change, the chilled and sealed package will last up to 3 days in the fridge.

If you need it faster, bathe the sealed package in warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual.

Once defrosted, open and discard the packaging in the compost or organic bin.

Reheat the risotto as follows:

• Heat in a saucepan - medium heat, stirring occasionally, about 5 minutes.
• Or in a suitable container in the microwave - 800W, about 5 minutes.

Loosen with a little water before heating (and again before serving, if necessary) to achieve a creamy consistency.

Finishing Tips

Taste the saltiness according to your needs! Be sure to top it off with a drizzle of your best olive oil. Freshly chopped herbs (parsley, mint, thyme) are always good too. If it doesn’t need to be vegan, grated parmesan mixed in as well as on top add even more creaminess and flavour!

Serving suggestions

Some hearty roasted veggies are perfect with the creamy risotto.

Ingredients

Organic barley, stone mushrooms, shiitake, king oyster, vegetable stock (leeks, celeriac, onions, carrots, salt, herbs), Vioblock, parsley, extra native olive oil, salt, pepper