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Mushroom Pearl Barley Risotto [Vegan]

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This rich and creamy risotto is paired perfectly with meaty, sautéed mushrooms and sweet caramelized onions. Pearl barley is used in the place of the standard arborio rice, lending its dense, chewy texture to this savory and cheesy meal. A handful of fresh arugula adds a peppery taste and some fresh greens into the mix.

Mushroom Pearl Barley Risotto [Vegan]

This Recipe is :

Dairy Free Vegan


For the Caramelized Onions:

  • 1 onion, sliced into long strips
  • 1 tablespoon olive oil
  • 1 teaspoon smoked garlic powder (optional)
  • Black pepper

For the Risotto:

  • 1 1/2 cups pearl barley
  • 1 onion chopped
  • 2 tablespoons olive oil
  • 8 cups vegetable broth
  • 4 garlic cloves, minced
  • 3 tablespoons white wine
  • 4 tablespoons nutritional yeast
  • Juice of 1/2 a lemon
  • Himalayan pink salt, to taste
  • Black pepper, to taste
  • Fresh thyme, to taste

To Serve:

  • 4 cups mushrooms of choice, broken up into pieces
  • 2 tablespoons olive oil
  • Himalayan salt, to taste
  • Black pepper, to taste
  • 1/4 cup toasted almonds
  • A handful of arugula


To Make the Caramelized Onions:

  1. Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 30-40 minutes, until caramelized.
  2. Then add the salt, pepper, and garlic powder. Set aside.

To Make the Risotto:

  1. Add the oil to a frying pan on a medium-low heat then add in the chopped onions. Fry for 8-10 minutes, until soft.
  2. Next add the garlic and fry for a minute, then add in the wine and the pearl barley. Stir to combine thoroughly.
  3. Add 2 ladles of broth at a time, until all the liquid is absorbed.
  4. Fry the mushrooms in the oil in a separate pan then add in the salt and pepper. Set aside.
  5. When the barley has reached a consistency you like, add in the mushrooms, lemon juice, nutritional yeast, salt, and pepper, and stir well.
  6. Top with the caramelized onions, toasted almonds. and arugula.

Nutritional Information

Total Calories: 2365 | Total Carbs: 291 g | Total Fat: 100 g | Total Protein: 61 g | Total Sodium: 6174 g | Total Sugar: 27 g





Tempting vegan recipes that are light, natural, and flavorful. My name is Niki and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy food and lifestyle. I have always loved cooking and eating food that makes me feel great, mainly light, natural, plant based and organic where possible. I hope my passion for plant- based food shines through and it may tempt you in to trying it for yourself.



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