Ingredients
Directions
Make the cream sauce first. Using a blender or immersion blender and deep cup or jar, puree all ingredients (starting with ½ cup + 2 tbsp water) until very, very smooth. (A high-powered blender works best to give a very silky consistency.)
Add extra water if needed to thin sauce, and season to taste with additional salt if desired.
Set aside.
Next, move on to the risotto. In a heavy skillet, heat water over medium heat.
Add the onion, carrot, and salt, and let cook for a minute or two, then add the barley, garlic, nutmeg, star anise, and pepper and let cook another 2-3 minutes, stirring frequently.
Add 2 cups of vegetable stock, stirring through, until most of the liquid is absorbed, about 10-15 minutes.
Add 2 cups of the water, and let cook, stirring occasionally, for about 25-30 minutes, until the water has been absorbed and the barley is starting to become tender and the sauce thicker.
Add another 1 cup of water, and let cook until absorbed, about 7-8 minutes, and then another ½ - 1 cup of water (depending on how tender your barley is, whether you are using pearl vs pot barley (see note) and whether you want your risotto ‘soupier’ or a little thicker ) and cook for another 6-8 minutes, or until absorbed.
Remove star anise (if you haven’t already), then add the thyme, lemon zest, and cream (starting with 1/2 cup).
Taste, and if you’d like more cream, go ahead and add extra as desired.
Serve, garnished with a mince of fresh thyme and a lemon wedge for squeezing.
Chef's Notes
Cashews
It doesn’t take too long to soak cashews. If you use hot or boiled water, you can hasten the soaking time. Generally, they will soften within 1 1/2 - 3 hours (depending on water temperature). I like to have them on hand ready for recipes. So, I batch-soak, then store extra (after draining) in the fridge for 4-5 days, or for months in the freezer! Then, you can measure out for a recipe like this. If you don’t have them presoaked, it will take roughly ¾ unsoaked cashews to yield about 1 cup of soaked (as they swell with soaking).
Cream Sauce
Any extra can be swirled into spicy stews, drizzled on burritos or pizza, used as a salad dressing, or as a condiment for sandwiches, baked spuds, sautéed greens, and more!
Barley
Pot barley is less processed than pearl barley, with more of the grain and thereby nutrients left intact. If you are used to eating pearl barley, you will notice pot barley is much heartier and chewier. Pearl barley will still be chewy, but a little smoother and softer. It will also cook a little quicker than pot barley, and you may need less water.
Star Anise
If you are unsure how much of the star anise flavor you’d like to infuse in the risotto, you can remove it after about 15-20 minutes of cooking, so the flavor is less intense.
Serving Later?
Risotto is typically served/eaten right after preparing. If, however, you have to put it “on hold”, you will probably want to add a little extra water as the risotto will thicken with standing. To thin out and make ‘soupy’ again, add 1/2 – 2/3 cup hot (boiled) water, and/or another 1-2 tbsp of the fresh cream sauce (as much as needed and to your taste).
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Recipe from Let Them Eat Vegan by Dreena Burton.
Ingredients
Directions
Make the cream sauce first. Using a blender or immersion blender and deep cup or jar, puree all ingredients (starting with ½ cup + 2 tbsp water) until very, very smooth. (A high-powered blender works best to give a very silky consistency.)
Add extra water if needed to thin sauce, and season to taste with additional salt if desired.
Set aside.
Next, move on to the risotto. In a heavy skillet, heat water over medium heat.
Add the onion, carrot, and salt, and let cook for a minute or two, then add the barley, garlic, nutmeg, star anise, and pepper and let cook another 2-3 minutes, stirring frequently.
Add 2 cups of vegetable stock, stirring through, until most of the liquid is absorbed, about 10-15 minutes.
Add 2 cups of the water, and let cook, stirring occasionally, for about 25-30 minutes, until the water has been absorbed and the barley is starting to become tender and the sauce thicker.
Add another 1 cup of water, and let cook until absorbed, about 7-8 minutes, and then another ½ - 1 cup of water (depending on how tender your barley is, whether you are using pearl vs pot barley (see note) and whether you want your risotto ‘soupier’ or a little thicker ) and cook for another 6-8 minutes, or until absorbed.
Remove star anise (if you haven’t already), then add the thyme, lemon zest, and cream (starting with 1/2 cup).
Taste, and if you’d like more cream, go ahead and add extra as desired.
Serve, garnished with a mince of fresh thyme and a lemon wedge for squeezing.
