Creamy Vegan Barley Risotto with Mushroom and Spinach

Ingredients

• 2 tablespoons olive oil
• 1 small white onion, finely chopped
• 1 teaspoon mingle seasoning or tuscan seasoning
• salt and pepper, to taste
• 1 cup pearl barley
• 125 ml dry white wine
• 750 ml vegetable stock or water
• 1 tablespoon dairy-free butter
• 3 cups sliced mushrooms
• 4 cups baby spinach

Method

1. In a large pot heat olive oil over medium heat, add onions and seasonings. Cook for about 5 minutes until golden. Add in barley and wine, bring to a boil and simmer for 5-10 minutes. Stirring constantly, add in stock/water a ladle at a time, giving the barley time to absorb the liquid, for 15 minutes.
2. In a separate pan melt butter and add mushrooms. Cook for 10-15 minutes or until golden brown and most of the water has been evaporated. Add in spinach and cook for another 3 minutes.
3. Add spinach and mushroom mixture to the barley and stir to combine. Cook for another 5 minutes. Serve warm and enjoy.

Nutrition Facts