Vegan saffron barley risotto

Vegan main dish Vegetarian
Total: 50 min. | Active: 50 min.
vegan, lactose-free

Saffron risotto has been a favourite of mine for as long as I can remember. However, if I'm not in the mood to slave over a hot stove for the best part of an hour, I switch the risotto rice for pearl barley and make a barley risotto. Saffron barley risotto is just as tasty and yet it's a little easier to prepare as it doesn't require constant stirring.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Barley risotto
1 tbsp olive oil
1  onion, finely chopped
300 g hulled pearl barley
1 dl vegan white wine
8 dl vegetable bouillon, hot
1 sachet saffron
3 tbsp nutritional yeast
2 tbsp cashew cream
To garnish
some  saffron threads
a little  pepper

How it's done

Barley risotto

Heat the oil in a pan, add the onion, sauté for approx. 2 mins., add the barley and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Pour in the stock, bring to the boil, add the saffron, simmer over a low heat for approx. 35 mins. Mix in the yeast and cashew butter.

To garnish

Garnish the barley risotto with saffron threads and pepper before serving.

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