Mushroom Barley Risotto
Ingredients
The risotto
-
1
cup
pearled barley
-
4
cups
vegetable broth
-
2
cups
mushrooms, chopped
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
1
tablespoon
olive oil
-
¼
cup
nutritional yeast
-
1
teaspoon
salt
-
¼
teaspoon
black pepper
For serving
-
2
tablespoons
fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Sauté the onion and garlic until translucent.
- 3. Add the chopped mushrooms and cook until softened.
- 4. Stir in the pearled barley and cook for a couple of minutes.
- 5. Gradually add the vegetable broth, one cup at a time, stirring frequently.
- 6. Cook until the barley is tender and the mixture is creamy, about 30-40 minutes.
- 7. Stir in nutritional yeast, salt, and pepper.
- 8. Serve hot, garnished with fresh parsley.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
5g
Total carbohydrates
45g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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