Dairy-Free Creamy Barley Risotto with Mushrooms and Parmesan

Indulge in the comforting, velvety texture of this Dairy-Free Creamy Barley Risotto with Mushrooms and Parmesan, a plant-based twist on the classic Italian favorite. This hearty dish swaps traditional Arborio rice for nutty, fiber-rich pearl barley and incorporates a luscious combination of dairy-free Parmesan and nutritional yeast to achieve an irresistibly creamy consistency—completely dairy-free. Sautéed mixed mushrooms add earthy depth, complemented by fragrant thyme and a splash of dry white wine for a touch of sophistication. Perfect for weeknight dinners or special occasions, this risotto pairs beautifully with a crisp side salad or roasted vegetables. It's the ultimate crowd-pleaser, rich in flavor and simple to make in under an hour.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Pearl barley
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 8 ounces Mixed mushrooms, sliced
• 0.5 cup Dry white wine
• 4 cups Vegetable broth
• 0.75 cup Dairy-free Parmesan cheese, grated
• 2 tablespoons Nutritional yeast
• 1 tablespoon Fresh thyme leaves
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

Begin by heating the vegetable broth in a saucepan over low heat and keep it warm throughout the cooking process.

Step 2

In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the mushrooms to the pan and cook until they are browned and any liquid has evaporated, roughly 8 minutes.

Step 5

Add the pearl barley to the pan, stirring well to coat in the oil and onion mixture. Toast the barley for about 2 minutes.

Step 6

Pour in the white wine and let it simmer until it is mostly absorbed by the barley.

Step 7

Ladle in a cup of the warm vegetable broth, stirring regularly until most of the liquid is absorbed.

Step 8

Continue to add the broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take around 35 minutes or until the barley becomes tender and creamy.

Step 9

Once the barley is cooked, stir in the dairy-free Parmesan cheese, nutritional yeast, and fresh thyme. Season with salt and black pepper to taste.

Step 10

Remove from heat, cover, and let the risotto sit for a couple of minutes to let the flavors meld.

Step 11

Serve hot, garnished with fresh parsley and additional dairy-free Parmesan if desired.

Nutrition Facts

Serving size	(1845.2g)

Amount per serving	% Daily Value*
Calories	2286.9

Total Fat 93.1g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 7881.0mg	0%
Total Carbohydrate 279.7g	0%
Dietary Fiber 50.2g	0%
Total Sugars 24.1g
Protein 86.5g	0%

Vitamin D 15.9IU	0%
Calcium 660.3mg	0%
Iron 17.7mg	0%
Potassium 3831.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 15.0%

Carbs: 48.6%