Combine 4 cups of vegetable stock and 2 cups of pearl barley in a pot. Bring to a boil over high heat, then reduce to low heat and cook covered for 10 minutes.
2
After 10 minutes, remove from heat and keep covered for 5 more minutes.
3
While the barley cooks, slice the mushrooms and sauté them in olive oil. Add salt to help release the moisture, cooking until the mushrooms are tender with good texture.
4
When the mushrooms are nearly cooked, add finely chopped shallots, minced sun-dried tomatoes, and minced garlic. Once fragrant, deglaze with a splash of Porto or dry white wine.
5
With about 2 minutes remaining for the barley, stir in the spinach leaves to the mushroom mixture.
6
Using a grater, shred the small zucchini and yellow squash into thin strands.
7
Once the barley is cooked, turn off the heat. Combine all the vegetables with the barley and gently mix together.
8
Over low heat, add the shredded zucchini and squash, cooking just until warmed through.
9
Stir in butter, Parmesan cheese, and a small amount of cream. Taste and adjust seasoning with salt and black pepper as needed.
10
Plate the risotto and drizzle with black truffle oil if desired. Serve immediately.
PrimedTableBETA
