Mushroom Barley Risotto

Ingredients:

1 cup barley, soaked
2 cups vegetable stock
1 teaspoon grapeseed oil
2 cloves garlic, minced
1/2 onion, chopped
3 sprigs thyme
3 bay leaves
4 large portobello mushrooms, scraped and chopped
15 button or crimini mushrooms, quartered
10 shiitake mushrooms, sliced
2 tablespoons vegan parmesan or manchego
salt and black pepper, to taste

Cook the barley in the stock and a bit of salt.

Meanwhile, cook the garlic and onion in the oil. Add the thyme, bay leaves, and the mushrooms. When the mushrooms release their liquids, add the barley and cook until liquids are absorbed. Season with salt and pepper and stir in the cheese. Garnish with more thyme.