Vegan Mushroom Orzotto (Barley Risotto)

Name: Vegan Mushroom Orzotto (Barley Risotto)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 large Onions, chopped; 1 pound cremini (baby bella) or other mushrooms, sliced (discard excessively woody stems); 5 to 6 cloves garlic, minced; pinch of salt; 1 tablespoon olive oil; 2 cups pearled barley, rinsed and drained; 6 cups salty vegetable broth or 6 cups water and 1 ¾ tablespoon Better Than Bouillon (any vegan variety); 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried; 3 tablespoon unsweetened non-dairy milk; 4 tablespoon vegan butter; Violife Just Like Parmesan, shaved or shredded, optional; pepper

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
8 servings
Calories
266 kcal
Course
Side Dish
Cuisine
Italian-American Fussion

Vegan Mushroom Orzotto (Barley Risotto)

Finn Russell

Report

Mushroom Orzotto is a risotto-style dish made with pearled barley, onion, mushrooms, and sage. Creamy, savory, and comforting, orzotto is a beautiful side dish for special occasions and easy enough for everyday.This recipe serves 6 to 8 as a side dish and can easily be scaled up or down.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

2 large Onions, chopped
1 pound cremini (baby bella) or other mushrooms, sliced (discard excessively woody stems)
5 to 6 cloves garlic, minced
pinch of salt
1 tablespoon olive oil
2 cups pearled barley, rinsed and drained
6 cups salty vegetable broth or 6 cups water and 1 ¾ tablespoon Better Than Bouillon (any vegan variety)
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried (Alternative: for milder sage flavor, use 7 or 8 whole leaves and remove them before serving)
3 tablespoon unsweetened non-dairy milk
4 tablespoon vegan butter
Violife Just Like Parmesan, shaved or shredded, optional
pepper

Add to Shopping List

Instructions

Heat a large (5.5 qt.) sauté pan or stock pot over medium heat. Add the oil and onion to the pan. Stirring occasionally, cook until the onions are translucent, 5 to 7 minutes. Add the mushrooms to the pan and cook until their moisture is released, 5 to 7 minutes. Add a pinch of salt and the garlic and cook for another 1 to 2 minutes.
Add the rinsed and drained barley to the pan. Stir and cook for about 1 minute. Add the broth and sage and bring to a boil. Stir, cover, and reduce heat to low. Cook until most of the broth has been absorbed, about 30 minutes.
Remove the lid and stir several times. Continue to cook until some of the remaining liquid has evaporated (skip this step if you don't see much liquid left in the pan). During this time the mixture will start to look creamier. Stir in the milk. When the mixture has thickened slightly and there is no longer a significant amount of broth remaining, turn off the heat and stir in the butter. Taste and season with black pepper and another pinch of salt, if needed.
Garnish with vegan cheese, if using, and serve warm.

Notes

Store leftover orzotto in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

Show Details

Calories 266kcal (13%) Carbohydrates 47g (16%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 0mg (0%) Sodium 520mg (22%) Fiber 10g (40%) Sugar 5g (10%) Vitamin A 400IU (8%) Vitamin C 7.4mg (8%) Calcium 30mg (3%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 266 kcal

% Daily Value*

Calories	266kcal	13%
Carbohydrates	47g	16%
Protein	8g	16%
Fat	6g	9%
Saturated Fat	4g	20%
Cholesterol	0mg	0%
Sodium	520mg	22%
Fiber	10g	40%
Sugar	5g	10%
Vitamin A	400IU	8%
Vitamin C	7.4mg	8%
Calcium	30mg	3%
Iron	2.7mg	15%