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mushroom-barley-risotto-recipe

Mushroom Barley Risotto

A hearty and delicious vegan risotto made with mushrooms and barley.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Ingredients

  • 1 cup pearl barley
  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups vegetable broth
  • 1 cup frozen peas
  • to taste salt and pepper

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  2. 2. Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender, about 5 minutes.
  3. 3. Stir in the pearl barley and cook for 1-2 minutes to toast the barley.
  4. 4. Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow the barley to absorb the broth before adding more. This should take about 30-35 minutes.
  5. 5. Once the barley is tender and the risotto is creamy, stir in the frozen peas. Cook for an additional 5 minutes.
  6. 6. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 300mg | Fiber: 8g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg

Keywords

Risotto, Vegan
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