Name: Vegan Mushroom Barley Risotto in a Pressure Cooker
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup wild dry mushrooms (soaked in 2 cups boiling water for 30 minutes, then sliced. Reserve the stock); 2 cups cremini mushrooms (sliced); 1 cup pearl barley; 1 tbsp + 1 tsp of olive oil or avocado oil; 1 medium yellow onion (finely chopped); 2 cloves garlic (minced); 3 cups vegetable stock; 1/4 cup white wine; 1 tbsp fresh (chopped thyme); 1/2 tsp dry rosemary (or use 1 tsp fresh); Salt and ground black pepper to taste; 1/4 cup chopped fresh parsley; 1/2 cup raw cashews blended into a very fine paste with 1/2 cup water