Pea barley "risotto" (vg)

Name: Pea barley "risotto" (vg)
Cuisine: British
Ingredients: 1 onion; 1 tsp garlic; 1 cup pearl barley (uncooked); 1/4 cup apple cider vinegar; 1 litre vegetable broth (e.g. 1 tsp vegetable bouillon in 1 litre hot water); 2 cups peas (frozen is fine); 5-6 tbsp nutritional yeast; 1/4 cup oat cream

Angela 🥗 @Angela

Risotto made with barley instead of rice. Barlotto!
Delicious and super-healthy.

Angela 🥗 @Angela

Risotto made with barley instead of rice. Barlotto!
Delicious and super-healthy.

Saved

Ingredients

1onion
1 tspgarlic
1 cuppearl barley (uncooked)
1/4 cupapple cider vinegar
1 litrevegetable broth (e.g. 1 tsp vegetable bouillon in 1 litre hot water)
2 cupspeas (frozen is fine)
5-6 tbspnutritional yeast
1/4 cupoat cream

Saved

Steps

1

Chop the onion, not too finely. Add this to a large saucepan with the garlic and about a cup of water. "Fry" the onion and garlic together for a few minutes at a medium heat. Once the onion is softening, add the barley and stir this in, continuing to cook for a minute or two.
2

Add the apple cider vinegar. Stir this in and continue to cook. Allow the vinegar to be absorbed into the barley.
3

Start adding the stock, a bit of a time. (I use my quarter-cup measuring cup, but you can also just use a ladle.) Each time you add stock, stir it in and wait for most of it to be absorbed before adding any more. Keep going until all the stock is added and most of it is absorbed. This should take about 15-20 minutes.
4

Add the peas, stir them in and bring the risotto back up to temperature. After a couple of minutes to let the peas cook, add the nutritional yeast and then the oat cream.
5

Serve!