Go Back
+ servings
Print Recipe
5 from 1 vote

Mushroom-Barley Risotto

A creamy risotto with mushrooms and pearl barley makes the perfect weeknight dinner
Prep Time10 mins
Cook Time45 mins
Course: Main
Cuisine: Italian, Soy-free, Vegan
Servings: 8
Calories: 234kcal


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


  • Heat the 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.


Calories: 234kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 2g | Potassium: 316mg | Fiber: 9g | Sugar: 2g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg