Vegan Mushroom and Barley Risotto

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cremini and shiitake mushrooms, cooking without moving them for 3-4 minutes to get a nice brown sear. Stir and cook for another 2 minutes, then season with a pinch of salt and transfer to a bowl. Set aside.

In a heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent and tender.

Add the minced garlic and fresh thyme leaves to the pot, stirring constantly for about 1 minute until fragrant.

Add the rinsed pearl barley to the pot, toasting it in the aromatics and oil for 2 minutes while stirring frequently.

Pour in the white wine (if using) and cook until it is almost entirely absorbed by the barley, stirring continuously.

Begin adding the warm vegetable broth one ladleful at a time (about 1/2 cup), stirring frequently and allowing the liquid to be mostly absorbed before adding the next ladle. This process will take about 35-40 minutes until the barley is tender yet retains a pleasant, chewy bite.

Fold in the cooked mushrooms, nutritional yeast, and lemon juice. Stir well and cook for 2 more minutes until heated through and creamy.

Taste and adjust seasoning with salt and freshly cracked black pepper. Garnish with chopped fresh parsley and serve immediately.