Night of the Living Coffeebean: Spring got me Sprung: Mushroom Barley Risotto

Morels. Hawhmahgawd.... legit food porn right here folks. These little guys are so beautiful, appearance-wise and taste. If I even get close to getting my hands on them I get a little crazy... (I have people to attest to this)

On top of that I decided to pay a little visit to not only the farmers market but my wonderful local co-op as well and came home with a plethora of springy green goodies!! Fiddleheads, ramps, asparagus... oh my!

But Cara, you ask, what are you going to do with all of crazy veggie goodness?

It's Risotto time bitches!

Mushroom Barley Risotto with Roasted Spring Vegetables:

1c pearled barley
6c water or veg broth
1c non-dairy milk
1/2c white wine (I used a sauvignon blanc)
1-2T olive oil (I actually had some truffle oil but it's not the end of the world if you don't have any)
1 yellow onion, diced
2-4 cloves garlic minced
1T shallot minced
4-6 decent sized morels (you could use other mushrooms if you wanted)
1/4c nutritional yeast
2T parsley
1T sage
1t majoram
1t thyme
pinch of red pepper flakes
pinch of nutmeg
salt and pepper to taste
a few stalks of ramps

Start by boiling 4c of water/broth and add barley, cook part way (like 30 minutes).

While barley is cooking, heat oil in a deep sauce pan add onions and saute until translucent. Add garlic, shallots and mushrooms saute over medium heat until the onions are beautiful and browned. Add barley to the pan and add wine.

Continue to simmer adding the remaining liquids as needed (probably in half cup increments). While thats happening add the seasonings and ramps. I cooked mine for probably another 45-50 min. and serve with roasted veggies!