Description
This Pearl Barley Vegetable Risotto is a creamy, comforting dish made with pearl barley and a medley of fresh vegetables. Perfect as a hearty meal or a flavorful side, this risotto uses vegetable broth and olive oil to create a healthy and delicious one-pot meal, enhanced optionally with nutritional yeast for a cheesy flavor.
Ingredients
Scale
Grains and Broth
- 1 cup pearl barley
- 4 cups vegetable broth (homemade or store-bought)
Vegetables and Flavorings
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
Oils and Seasonings
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Broth: In a saucepan, bring the vegetable broth to a simmer over medium heat and keep it warm throughout the cooking process.
- Sauté Vegetables: Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until fragrant and the onion is translucent.
- Add Carrots: Stir in the diced carrots and cook for another 5 minutes until they begin to soften.
- Toast Barley: Add the pearl barley to the skillet, stirring continuously for 2-3 minutes to lightly toast the grains.
- Gradually Simmer: Add the warm vegetable broth one ladle at a time, stirring continuously and waiting for the liquid to be absorbed before adding more. Continue this process for 25-30 minutes.
- Add Remaining Vegetables: After about 20 minutes, mix in the diced zucchini and bell peppers into the risotto, continuing to add broth until the barley is tender and the mixture is creamy.
- Add Final Ingredients: Stir in the chopped spinach, thyme, and nutritional yeast (if using). Cook for an additional 2-3 minutes until the spinach has wilted.
- Season: Adjust the seasoning with salt and pepper to your preference.
- Garnish and Serve: Remove the risotto from heat and let it rest for a minute. Garnish with chopped fresh parsley before serving.
Notes
- Nutritional yeast adds a cheesy flavor but is optional for a vegan, dairy-free option.
- Keep the broth warm during cooking to ensure even cooking and creaminess.
- Stirring continuously aids in releasing the barley’s starches, creating the risotto’s creamy texture.
- Feel free to substitute or add other seasonal vegetables as desired.
- This recipe is vegan, dairy-free, and vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
