Miso Mushroom Mixed Grain Risotto

1

Gather and prepare your ingredients.

2

Place the dried mushrooms into a bowl with the boiling hot water. Set aside to soak.

3

Place a heavy-bottomed saucepan over medium-high heat. Add the oil, once hot,add the onion and a light sprinkle of salt and pepper.  Saute for 4-5 minutes, stirring often, until translucent. Miso is salty so just a light sprinkle of salt is needed at this stage.

4

Add the mushrooms and garlic, saute for 5-6 minutes, until the mushrooms have released their liquid and reduced.

5

Add the barley and wine, cook for 4-5 minutes, stirring often, until the wine has evaporated.

6

Add half of the stock in small splashes for about 10 minutes, stirring very often, allowing the barley to absorb each addition before adding the next splash.

7

Add the quinoa and continue to cook and stir, adding the remainder of the stock in small splashes, allowing the grains to absorb each addition before adding the next, for a further 12-15 minutes.

8

Roughly chop the dried mushrooms and add them to the risotto along with their liquid and the miso, tahini, and spinach.

9

Juice the lemon over the surface, sprinkle with chives and a generous crack of black pepper before serving.