Name: Vegan Barley Risotto with Braised Squash and Chermoula
Prep time: 30 min
Cook time: 55 min
Yield: 2, 2 large servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon olive oil; ¼ teaspoon sea salt; 1 small garlic clove; ¾ cup Pearled Barley; ½ medium yellow onion; 4-5 cups vegetable broth; ⅓ cup cashew cream (see note); 1 teaspoon nut yeast; 1 teaspoon miso; ½ teaspoon light vinegar; ¾ pound butternut or kabocha squash (peeled and cubbed); ¼ cup red chermoula (see note); Fresh parsley leaves (for serving)

Instructions

Prep the items you will need for the base of the risotto. Blitz the barley in a blender for a couple of seconds, just to breakdown some of the grains. Heat the vegetable broth in a pot and let sit. Finally, mince the onion.
Heat a large skillet or braised over medium heat. Add the olive oil to the heated pan and follow with the minced onion and salt. Cook until the onions are tender; about 10 minutes. Add in the barley, stirring to coat, then add a few ladles of the hot broth.
Reduce the heat to medium-low. Cook the barley, occasionally stirring, until most of the liquid has been absorbed. Add a few more ladles of the broth and continue in this pattern until the risotto is cooked, 45 minutes or so.

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Chef's Notes

Chermoula: I like the red chermoula recipe from Eden Grinhpan's cookbook, Eating Out Loud. You can find a version of her recipe here (but it's missing preserved lemon, which the book's recipe calls for one whole preserved lemon rinsed. You can also use lemon juice/zest).
Cashew Cream Base: I keep the base easy: soak ¼ cup cashews in hot water for about an hour. Drain and place in a blender along with ¼ cup of fresh hot water (or hot broth). Puree until smooth and use as directed.
Barley: Use whole grain but know you'll most likely need to increase the liquid and time it takes to cook!