Easy Creamy Tomato Barley Risotto
Ingredients
The base
-
1
cup
dry pot barley
-
1
tbsp
extra virgin olive oil
-
½
tsp
dried oregano
-
½
tsp
dried basil
-
1
large
garlic clove, minced
The liquid ingredients
-
1.5
cups
canned pureed/diced tomatoes
-
1
cup
almond milk
-
½
cup
water
The flavor enhancers
-
¼
cup
nutritional yeast
-
½
tbsp
Miso, mixed with water
-
¼-½
tsp
kosher salt, to taste
Instructions
- Rinse the pot barley and place it in a medium pot with a lid.
- Add olive oil, basil, and oregano, stirring until the barley is coated.
- Heat on medium until the barley begins to sizzle.
- Add minced garlic and reduce heat to low-medium, cooking for 1 minute.
- Stir in tomatoes, almond milk, water, nutritional yeast, miso, and salt.
- Bring to a gentle boil, then cover and reduce heat to low.
- Cook covered for 30-35 minutes, stirring every 5 minutes to prevent sticking.
- Serve immediately when creamy and chewy.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
8g
Total carbohydrates
36g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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