Dairy-Free Creamy Barley Risotto with Mushrooms and Parmesan
Indulge in the rich, velvety texture of this **Dairy-Free Creamy Barley Risotto with Mushrooms and Parmesan**, a wholesome and satisfying twist on classic risotto. Made with nutty pearl barley, earthy mixed mushrooms, and dairy-free Parmesan, this plant-based recipe embodies comfort and elegance in every bite. The risotto is simmered in a flavorful vegetable broth and infused with fresh thyme, while nutritional yeast adds an extra layer of umami. Perfect for a cozy dinner, this dairy-free risotto delivers creaminess without the need for traditional heavy cream or cheese, making it ideal for vegans and those with lactose sensitivities. Serve garnished with fresh parsley for a vibrant pop of color and enjoy as a standalone meal or a show-stopping side dish. Get ready to savor the ultimate gluten-free and dairy-free comfort food!
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Recipe Information
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
- to taste Salt
- to taste Black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Begin by heating the vegetable broth in a saucepan over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the mushrooms to the pan and cook until they are browned and any liquid has evaporated, roughly 8 minutes.
Add the pearl barley to the pan, stirring well to coat in the oil and onion mixture. Toast the barley for about 2 minutes.
Pour in the white wine and let it simmer until it is mostly absorbed by the barley.
Ladle in a cup of the warm vegetable broth, stirring regularly until most of the liquid is absorbed.
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.
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.
Remove from heat, cover, and let the risotto sit for a couple of minutes to let the flavors meld.
Serve hot, garnished with fresh parsley and additional dairy-free Parmesan if desired.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7881 mg | 343% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 24.1 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 660 mg | 51% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3831 mg | 82% | |
*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.
