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–+ servings
Pearl Barley Vegetable Risotto

Creamy Pearl Barley Vegetable Risotto for Ultimate Comfort

This Pearl Barley Vegetable Risotto is a comforting vegan dish featuring roasted vegetables and creamy texture, perfect for meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 250 g Vine Tomatoes Adds sweetness and acidity
  • 1 Courgette Diced
  • 1 Pepper Diced, any variety
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 5 cloves Garlic Minced
  • 1 large Shallot or Red Onion Diced
  • 200 ml White Wine Can substitute with vegetable broth
  • 1.2 l Boiling Water + Stock Cube Vegetable stock preferred
  • 2 tbsp Vegan Butter Can substitute with olive oil
  • 1 tsp Fresh Parsley For garnish
  • 1 tsp Salt Adjust to taste
  • 1 tsp Black Pepper Adjust to taste
  • 1 cup Pearl Barley Soaked to reduce cooking time

Equipment

  • Oven
  • large pot
  • Roasting Tray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (392°F). On a roasting tray, add the vine tomatoes, courgette, and pepper. Drizzle with olive oil and season with salt and black pepper. Roast for about 30 minutes until tender.
  2. In a large pot, melt 2 tablespoons of vegan butter over medium heat. Sauté the diced shallot for about 4 minutes until translucent. Add the minced garlic and cook for another 2 minutes.
  3. Stir in the soaked pearl barley and let it toast for about 2 minutes. Pour in 200ml of white wine and stir until mostly absorbed.
  4. Begin adding 1.2 liters of boiling vegetable stock, one cup at a time, stirring frequently until absorbed for about 25-30 minutes.
  5. Gently fold in the roasted vegetables and juices from the tray into the barley, simmering for a few more minutes.
  6. Taste and adjust seasoning with salt and black pepper. Serve with fresh parsley garnish.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 70gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 35mgCalcium: 60mgIron: 3mg

Notes

This risotto improves in flavor when made ahead of time. For variety, include seasonal vegetables like asparagus or mushrooms.

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