Ingredients

About 250g vine tomatoes

1 courgette, diced

1 pepper, diced

Generous pinch of salt, pepper, smoked paprika, and thyme

2 tbsp vegan butter

5 cloves garlic, finely chopped

1 large shallot or red onion, diced

250g pearl barley

200ml white wine

1.2 liters boiling water with vegetable stock cube

1 tsp dried thyme

1 tsp salt

Generous serving of cracked black pepper

1 tsp fresh or dried parsley

Instructions

Step 1: Preheat the oven to 200°C. Place the vine tomatoes, diced courgette, and diced pepper in a roasting tray. Drizzle with olive oil, then sprinkle with salt, pepper, smoked paprika, and thyme. Toss everything together, then roast in the oven for 30 minutes.

Step 2: Heat a large pot over medium heat and add the vegan butter. Once melted, add the diced shallot or red onion and fry for about 4 minutes until softened. Add the chopped garlic and cook for a few more minutes.

Step 3: Add the pearl barley to the pot and toast it lightly for a couple of minutes. Pour in the white wine and allow it to simmer, letting the barley soak up the liquid.

Step 4: Stir in the dried thyme. Add the boiling stock gradually, about one cup at a time, stirring continuously and waiting until the liquid is mostly absorbed before adding more.

Step 5: After all the stock has been added, season with salt and cracked black pepper. Cover the pot with a lid and let the risotto simmer gently over medium heat for approximately 15 minutes.

Step 6: When the roasted vegetables are ready and the barley has absorbed most of the liquid, add the roasted veg to the pot. Mash them slightly into the barley to mix in the flavorful tomato juices.

Step 7: Continue cooking until the pearl barley is tender and fully cooked. Adjust seasoning if needed. Serve the risotto with a sprinkle of fresh or dried parsley and an extra pinch of salt and pepper to taste. Enjoy!

Tips & Variations

Use vegetable stock instead of water for a richer flavor.

Swap out vegetables based on seasonality—mushrooms or butternut squash work well.

Add a splash of lemon juice or nutritional yeast before serving for extra brightness and depth.

If you prefer a creamier texture, stir in a little plant-based cream or coconut milk at the end.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter if you are not avoiding dairy. It will add a rich flavor to the risotto.

Is pearl barley a good alternative to Arborio rice?

Absolutely. Pearl barley gives a chewy texture and nutty flavor that works wonderfully in risotto-style dishes, plus it’s more nutrient-dense than rice.