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Mushroom-Barley Risotto

Course: Main
Cuisine: Italian
Servings: 8
Author: Vaishali Honawar


  • 2 cups pearl barley
  • 8-10 cups hot vegetable stock or hot water
  • 3 cups of mushrooms , chopped (I used crimini and shiitake)
  • 1 cup white wine
  • 1 large onion , minced
  • 5 cloves of garlic , minced
  • 1/2 tsp dried basil leaves
  • 1 tbsp canola or other vegetable oil
  • Salt and pepper to taste
  • 2 heaping tbsp vegan sour cream
  • 2 tbsp parsley , chopped


  • Heat the canola oil in a saucepan.
  • Add the onions and garlic and saute on a low heat until the onions turn translucent.
  • Season with salt and pepper.
  • Add the dried basil.
  • Add the mushrooms and saute for a minute.
  • Now add the barley and stir for a minute until all the grains are coated with oil.
  • Add the wine and simmer on a low heat, stirring, until the wine has almost evaporated.
  • Add the water or stock, 1/2 cup at a time, to the risotto, stirring after each addition. Wait until most of the stock has been absorbed before you add the next 1/2 cup. Do this until the barley is quite tender but has a slight bite to it. This should take about an hour.
  • Taste and add more salt and pepper if needed.
  • Add the sour cream and stir around to spread evenly through the risotto.
  • Turn off heat and mix in the parsley.
  • Serve.