This plant-based Mushroom & Barley Risotto is delicious and packed with nutrients such as fiber, antioxidants, and nourishing carbohydrates. Excellent as a side dish or just on its own! If you are looking for other healthy vegan recipes, check out our recipe books for sale on our website here https://www.nextgeneration-nutrition.com/shop - only $5.99!
4 cups vegetable broth
2 tbsp extra virgin olive oil
3.5 cups mushrooms, sliced
3 cloves garlic, minced
1/4 tsp dried thyme
1 tsp sea salt, divided
1 cup pearl barley
2 tbsp lemon juice
1/4 cup parsley, chopped
2 tbsp nutritional yeast
Heat the vegetable broth in a medium pot over medium-high heat. Once it's simmering, reduce heat to low to keep warm.
Meanwhile, in a large pot or skillet heat the olive oil over medium heat. Add the mushrooms and cook for about 5 minutes until the mushrooms have softened. Add the garlic, thyme, and half of the salt and cook for 2 to 3 minutes more.
Add the barley and lemon juice to the pan and stir to combine. Let cook for another 2 to 3 minutes and add the remaining salt.
Using a ladle or measuring cup, add 1/4 cup of the warm vegetable broth to the pan. Let the barley and broth simmer, stirring once or twice until the broth has been absorbed. Adjust the heat if needed to maintain a gentle simmer throughout the cooking process, not a boil. Continue to add the broth a 1/4 cup at a time until the barley is cooked to al dente, not mushy, about 25 to 30 minutes.
Stir in the parsley and nutritional yeast, if using, and season with additional salt if needed.
Divide the risotto between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days. Reheat in the microwave or on the stove with additional stock or water. Serving Size: One serving is roughly 1 cup of risotto. More flavor: Use a variety of mushrooms, like cremini, baby portabella or oyster. Additional Toppings: Top with additional fresh herbs, nutritional yeast or parmesan