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Vegan Mushroom Barley Risotto - Image 2

Vegan Mushroom Barley Risotto

A hearty and flavorful vegan risotto made with barley and mushrooms, perfect for a satisfying plant-based meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pearl barley rinsed
  • 8 oz mixed mushrooms sliced (cremini, shiitake, and oyster)
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth low-sodium
  • 1/2 cup dry white wine optional
  • 1 tsp fresh thyme chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup nutritional yeast for a cheesy flavor
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent.
  2. Add the minced garlic and sliced mushrooms to the pan. Cook for another 5 minutes until the mushrooms release their moisture and start to brown.
  3. Stir in the pearl barley, ensuring it's well coated with the oil and mushroom mixture. Cook for 2 minutes to lightly toast the barley.
  4. If using, pour in the white wine and stir until mostly absorbed by the barley, about 2 minutes.
  5. Begin adding the vegetable broth, one cup at a time, stirring frequently. Wait for each addition to be mostly absorbed before adding the next. This process should take about 30-35 minutes.
  6. Once the barley is tender but still has a slight chew, stir in the thyme, salt, pepper, and nutritional yeast. Cook for another 2-3 minutes to meld the flavors.
  7. Remove from heat and let the risotto rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Chef's Tips:
• For a creamier texture, add a splash of plant-based milk at the end.
• Avoid over-stirring to prevent the barley from becoming mushy.
• Serve with a side salad for a complete meal.
Food Safety:
• Ensure barley is fully cooked to avoid digestive issues.
• Store leftovers in the refrigerator within two hours of cooking.