Vegan Creamy Barley Risotto with Mushrooms and Parmesan
Indulge in the hearty comfort of Vegan Creamy Barley Risotto with Mushrooms and Parmesan, a plant-based twist on a classic Italian favorite that's both nutritious and irresistibly creamy. This recipe swaps traditional arborio rice for nutty pearl barley, creating a wholesome base that simmers to luscious perfection with warm vegetable broth and canned coconut milk. Savory button mushrooms and aromatic thyme enhance every bite, while nutritional yeast adds a cheesy depth that mimics parmesan beautifully. Finished with a splash of zesty lemon juice and fresh parsley, this dish is bursting with earthy flavors and creamy textures. Perfect for cozy dinners, it's easy to prepare in under an hour and makes a satisfying choice for vegans or anyone looking to enjoy a dairy-free risotto packed with bold, nourishing ingredients.
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Recipe Information
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
Instructions
In a medium saucepan, bring the vegetable broth to a gentle simmer. Keep it warm over low heat.
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.
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.
Stir in the thyme leaves and add the pearl barley, stirring to coat the grains with the mixture.
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.
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.
Remove from heat and stir in the lemon juice.
Serve garnished with fresh parsley, adding more salt and pepper to taste if desired.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 10.2 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1212 mg | 26% | |
*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.
