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veggie-packed barley risotto

Veggie-Packed Barley Risotto

A creamy, comforting barley risotto loaded with fresh vegetables and herbs. Easy to make, healthy, and perfect for cozy meals any day of the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup pearl barley
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup chopped carrots
  • 1 cup diced zucchini
  • 1 cup peas fresh or frozen
  • 1 cup mushrooms sliced
  • 4 cups vegetable broth warmed
  • 1/4 cup fresh parsley chopped
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • Salt and pepper to taste
Optional: 2 tbsp nutritional yeast or vegan parmesan

Method
 

  1. Heat olive oil in a large pan over medium heat. Add the onion and garlic. Cook until soft and fragrant.
  2. Add the pearl barley to the pan and toast for 2–3 minutes to bring out a nutty flavor.
  3. Pour in a ladle of warm vegetable broth and stir until it’s absorbed. Continue adding broth one ladle at a time, stirring frequently.
  4. Halfway through cooking (around 15 minutes), add carrots, zucchini, mushrooms, and peas. Keep simmering gently.
  5. Cook until the barley is tender and creamy, about 25–30 minutes total.
  6. Stir in fresh parsley, thyme, salt, pepper, and optional nutritional yeast or vegan parmesan.
  7. Serve warm, garnished with extra parsley if desired.

Notes

  • Use warm broth for the best creamy texture.
  • You can swap vegetables depending on what’s in season or what you have in your fridge.
  • Leftovers keep well in the fridge for up to 4 days. Reheat with a splash of broth to restore creaminess.
  • Perfect for meal prep or cozy weekend dinners.