Description
A hearty vegan risotto made with mushrooms and pearl barley for a nutritious, creamy texture.
Ingredients
Scale
- 1 cup pearl barley
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup dry white wine (optional)
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp nutritional yeast (optional)
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced onion and garlic, sauté until soft (3-4 minutes).
- Add mushrooms and cook until they release moisture (5-6 minutes).
- Stir in barley and toast for 1-2 minutes.
- Pour in wine (if using) and cook until evaporated.
- Add warm broth, 1/2 cup at a time, stirring until absorbed.
- Repeat until barley is tender (30-35 minutes).
- Season with thyme, salt, pepper, and nutritional yeast.
- Serve hot.
Notes
- Use warm broth for even cooking.
- Stir frequently for a creamy texture.
- Replace wine with extra broth if preferred.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg