Barley, Tomato & Garlic Risotto
1 ½ cups uncooked pearl barley
4 cups mushrooms, sliced
2 cups green beans, chopped
1 onion, finely diced
2 garlic cloves, sliced
1 handful of parsley, chopped
1 tsp dried oregano
6 cups vegetable stock
½ cup of nutritional yeast
Heat a deep frying pan on a high heat. Add the chopped onion and garlic and sauté for 2 minutes. Add a dash of water to deglaze the pan. Add the dried oregano, 4 cups of mushrooms and salt and pepper. Add the uncooked pearl barley and a cup of vegetable stock and mix well. Add 4 cups of vegetable stock, mix, cover with a lid and bring to the boil. Once boiling remove the lid and reduce the heat to low. Stir frequently until all of the stock has been absorbed. Add the green beans and ½ a cup of nutritional yeast and mix well. Add the chopped parsley and 1 more cup of stock, mix well and serve.
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