Vegan Mushroom Barley Risotto

Instructions

1. Prepare the mushrooms
   Clean and slice the mixed mushrooms. In a large, deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated, about 8-10 minutes. Season with salt and pepper, then transfer to a plate and set aside.
2. Sauté the aromatics
   In the same skillet, add the remaining olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and thyme, and cook until fragrant, about 1 minute.
3. Toast the barley
   Add the rinsed pearl barley to the skillet and stir to coat with oil. Toast the barley for 2-3 minutes until it starts to smell nutty. If using wine, add it now and stir until it's mostly absorbed.
4. Cook the risotto
   Add 1 cup of warm vegetable broth to the skillet. Stir frequently until most of the liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. This process will take about 35-40 minutes. The barley should be tender but still have a slight chew.
5. Combine with mushrooms
   When the barley is tender, stir in the cooked mushrooms, nutritional yeast, and plant-based cream. Cook for another 2-3 minutes until everything is well incorporated and the risotto is creamy.
6. Finish and serve
   Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt and pepper as needed. Let the risotto rest for 2 minutes. Serve in warm bowls, garnished with fresh chopped parsley.