Vegan Creamy Barley Risotto with Mushrooms and Parmesan

Indulge in the comforting embrace of this Vegan Creamy Barley Risotto with Mushrooms and Parmesan, a plant-based twist on a classic Italian favorite. Infused with the nutty heartiness of pearl barley and the rich earthiness of sautéed mushrooms, this risotto boasts a creamy texture achieved through the blend of velvety coconut milk and nutritional yeast for a parmesan-like finish. Slow-simmered in fragrant vegetable broth and enhanced with hints of garlic, thyme, and a zesty splash of lemon juice, every bite is bursting with flavor. Perfect for weeknight dinners or special occasions, this simple, one-pot recipe takes just 15 minutes to prep and serves up a wholesome, satisfying meal for four. Serve garnished with fresh parsley for a vibrant touch of color and aromatic freshness.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Pearl barley
• 6 cups Vegetable broth
• 1 cup Coconut milk (canned, full-fat)
• 2 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 8 ounces Button mushrooms, sliced
• 1 teaspoon Thyme leaves, fresh
• 4 tablespoons Nutritional yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a medium saucepan, bring the vegetable broth to a gentle simmer. Keep it warm over low heat.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes.

Step 3

Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5 minutes until the mushrooms are softened and any liquid released has mostly evaporated.

Step 4

Stir in the thyme leaves and add the pearl barley, stirring to coat the grains with the mixture.

Step 5

Begin adding the warm vegetable broth to the barley, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process until the barley is tender and creamy, about 30-35 minutes.

Step 6

Once the barley is cooked, stir in the coconut milk, nutritional yeast, salt, and black pepper. Cook for an additional 2-3 minutes until the mixture becomes creamy.

Step 7

Remove from heat and stir in the lemon juice.

Step 8

Serve garnished with fresh parsley, adding more salt and pepper to taste if desired.

Nutrition Facts

Serving size	(2404.5g)

Amount per serving	% Daily Value*
Calories	2609.7

Total Fat 101.8g	0%
Saturated Fat 58.3g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 4653.3mg	0%
Total Carbohydrate 367.6g	0%
Dietary Fiber 79.5g	0%
Total Sugars 42.7g
Protein 82.0g	0%

Vitamin D 22.7IU	0%
Calcium 400.7mg	0%
Iron 25.7mg	0%
Potassium 5471.9mg	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: 33.8%

Protein: 12.1%

Carbs: 54.2%