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Vegetable Barley Risotto with Mushrooms: A Delicious Twist!

Vegetable barley risotto with mushrooms
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A hearty and nutritious vegetable barley risotto featuring mushrooms, perfect for a comforting meal.

Ingredients

Scale
  • 1 cup pearl barley
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup peas
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add onions and garlic, sauté until translucent.
  3. Add mushrooms and carrots, cook until softened.
  4. Stir in the pearl barley and thyme, cooking for 1-2 minutes.
  5. Gradually add vegetable broth, one cup at a time, stirring frequently.
  6. Once the barley is tender and creamy, add peas and season with salt and pepper.
  7. Serve hot, topped with Parmesan cheese if desired.

Notes

  • For a vegan version, omit the Parmesan cheese.
  • Feel free to add other vegetables like bell peppers or spinach.
  • This dish can be made ahead and reheated for easy meals.

Nutrition

Find it online: https://bibodorecipes.com/vegetable-barley-risotto-with-mushrooms-recipe/