Description
A hearty and comforting Pearl Barley Vegetable Risotto that combines roasted seasonal vegetables with nutty pearl barley simmered in white wine and vegetable stock. This vegan and flavorful dish offers a wholesome alternative to traditional risotto using pearl barley for a chewy texture and rich taste.
Ingredients
Scale
Roasted Vegetables
- 1 vine of tomatoes (about 250g)
- 1 courgette, diced
- 1 bell pepper, diced
- Generous pinch of salt
- Generous pinch of black pepper
- Generous pinch of smoked paprika
- Generous pinch of thyme
- Drizzle of olive oil
Risotto Base
- 2 tbsp vegan butter
- 5 cloves garlic, finely chopped
- 1 large shallot or red onion, diced
- 250 g pearl barley
- 200 ml white wine
- 1.2 liters boiling water with 1 vegetable stock cube dissolved
- 1 tsp dried thyme
- 1 tsp salt
- Generous cracked black pepper, to taste
- 1 tsp fresh parsley or dried parsley, chopped
Instructions
- Roast the Vegetables: Preheat your oven to 200°C. Place the vine tomatoes, diced courgette, and diced bell pepper in a roasting tray. Season with salt, pepper, smoked paprika, and thyme. Drizzle with olive oil and toss everything together to coat evenly. Roast in the oven for 30 minutes until the vegetables are tender and slightly caramelized.
- Sauté Aromatics: While the vegetables roast, heat a large pot over medium heat. Add the vegan butter and diced shallot or red onion. Fry for about 4 minutes until softened and fragrant. Then add the finely chopped garlic cloves and cook for an additional couple of minutes, ensuring the garlic does not brown.
- Toast Pearl Barley: Add the pearl barley to the pot with the sautéed aromatics. Stir and toast the barley for a few minutes to bring out its nutty flavor.
- Deglaze with Wine: Pour in the white wine and allow it to simmer gently. Let the barley absorb the wine completely, stirring occasionally to prevent sticking.
- Cook the Barley Risotto: Stir in the dried thyme. Gradually add the boiling water with dissolved stock cube one cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process until all the stock is used, which will take around 15 minutes.
- Simmer to Finish Cooking: Once all the stock is incorporated, add salt and pepper to taste. Place a lid on the pot and let the risotto simmer on medium heat for about 15 more minutes, allowing the barley to soften and the flavors to meld.
- Combine Roasted Vegetables: Once the vegetables have roasted and the risotto has thickened, add the roasted vegetables to the pot. Mash them gently to blend the tomato juices and flavors into the risotto.
- Serve: Once the pearl barley is fully cooked and tender, season with additional salt, pepper, and sprinkle the fresh or dried parsley on top. Serve warm and enjoy your rich, plant-based vegetable risotto.
Notes
- Pearl barley provides a chewier texture compared to traditional arborio rice, offering a nutty flavor and added fiber.
- You can substitute the white wine with extra vegetable broth if preferred.
- Adjust seasoning according to taste, especially after adding the roasted vegetables as they release flavorful juices.
- This risotto is vegan and can also be suitable for vegetarian diets.
- For a creamier texture, stir in a splash of plant-based cream or nutritional yeast before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian-inspired
Keywords: pear barley risotto, vegan risotto, roasted vegetable risotto, plant-based main dish, healthy risotto, pearl barley recipe
