Mean Greens Barley Risotto

Chef’s Note: In this recipe we repurposed barley, but you could use any grain like farro, millet, sorghum, freekeh, oats, spelt & quinoa. Also a great way of using up leftover vegetable scraps or vegetable prep overproduction. Leftover purees, pestos or sauces can be incorporated into this recipe for a totally different flavor profile.  This is a great base recipe to build upon your own risotto creation.

Total Servings - 50

Recipe Cost/Serving - $0.21

University of North Texas

Repurposed Ingredient: Cooked Barley

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Directions

1. Heat olive oil in a medium size rondeau or pan

2. Add mushrooms and cook until they are caramelized to a golden brown hue. Turn heat down to a medium high heat

3. Add red bell peppers and cook until they have softened

4. Add the green peas and cook for an additional 2 minutes

5. Add vegetable stock and bring mixture to a boil

6. Add in cooked barley and cook until barley is heated through

7. Add nutritional yeast and mozzarella cheese and combine until mixture is the consistency of creamy risotto

8. Season with salt and pepper and garnish with the chopped parsley. Hold at 165℉/74℃ for service

Ingredients

Cooked Barley, 6 lb/ 2.7 kg

Olive Oil, 0.25 cup/ 60 mL

Shelled Green Peas, 16 oz/ 450 g

Mushrooms, quartered, 1.5 lb/ 680 g

Red Bell Pepper, small dice, 12 oz/ 340 g

Vegetable Stock, 1.5 cup/ 355 mL

Nutritional Yeast, 2 oz/ 60 g

Vegan Mozzarella Cheese, 12 oz/ 340 g

Fresh Parsley, chopped, 4 oz/ 113 g

Salt & Pepper, To taste