TRUFFLE RISOTTO

Ingredients

• 60 g Onion, cleaned, diced
• 4 clove Garlic cloves, crushed
• 1/2 tbsp Cumin seeds
• 50 g Carrot, peeled, diced
• 150 g Barley, pearled
• 600 ml Vegetable broth, bouillon or consomme, low sodium
• 50 g Spinach
• 60 g Green peas
• 10 g Truffles
• 13 g Nutritional yeast
• 1/2 tsp Sea salt
• 1/2 tsp Black pepper, ground
• 200 g Mushrooms
• 1 sprig Thyme, fresh
• 100 g Pine nuts
• 20 g Pumpkin seeds, hulled, dried
• 20 g Arugula, raw

Method

1. Wash the barley well and soak in plenty of water overnight. Drain the barley ready to make the risotto.
2. To cook the risotto
3. Finely chops the onion and garlic.
4. Dice some carrot into small pieces for the risotto.
5. Add 100ml water and diced onion to wide based saucepan and cook on medium heat until translucent.
6. Add the cumin, minced garlic, diced carrot, and pinch of salt - cook for 2 more minutes.
7. Add the barley and coat well with everything in the saucepan.
8. Add the vegetable stock and bring to a gentle simmer with a lid on. Keep stirring and checking it does not stick. If the stock dries out you can top up with a little more stock or water.
9. When the barley tastes cooked and just before you are ready to serve you can add in the defrosted peas and spinach. It will only take 1-2 minutes to cook.
10. To finish the risotto
11. Season with salt, pepper, 3g nutritional yeast and black truffle paste. Add the cooked risotto to a serving bowl.
12. Top with the saute mushrooms, wild rocket, pumpkin seeds and pine nut Parmesan
13. To saute the mushrooms
14. Wash the mushrooms whole.
15. Slice all the mushrooms. in 2 batches - add sliced mushrooms to a dry frying pan with a small pinch of salt. Dry fry for 4-5 minutes stiring from time to time. add the crushed garlic clove and sprig of thyme half way through.
16. When the mushrooms start sticking to the pan (after all their natural liquid has evaporated) Add a few splashes of water to get the steam going again.
17. When cooked and looking delicious - transfer to a plate and reserve to garnish the risotto with.
18. For the pine nut Parmesan
19. Lightly toast the pine nuts. Allow to cool. Blitz the pine nuts with the 10g nutritional yeast until it resembles fine breadcrumb consistency (don't over blend)