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Rich Pearl Barley Mushroom Risotto With Braised Cavolo Nero, Toasted Hazelnuts & Crispy Sage

5Steps
0Bases
3Fresh items
Rich Pearl Barley Mushroom Risotto With Braised Cavolo Nero, Toasted Hazelnuts & Crispy Sage

In this dish

  • 150 g1 bunch braised cavolo nero
  • 60 g½ cup toasted hazelnuts
  • 8 leaves8 leaves crispy sage

Method

  1. Brown the mushrooms hard, then set aside.
  2. Toast the pearl barley, then cook risotto-style, adding stock a ladle at a time until tender.
  3. Braise the cavolo nero and stir most of the mushrooms back in.
  4. Finish with nutritional yeast and a knob of vegan butter.
  5. Top with the reserved mushrooms, toasted hazelnuts and crispy sage.
Reconstructed method. This dish had no published method, so these steps are our own interpretation from the dish description — not Planthood's exact recipe.