Vegan Mushroom Orzotto (Barley Risotto)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
266 kcal
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Course
Side Dish
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Cuisine
Italian-American Fussion
Vegan Mushroom Orzotto (Barley Risotto)
Description
This recipe sautés onions and cremini mushrooms until softened and their moisture has released, then adds minced garlic for aroma. Pearled barley is stirred in and cooked with vegetable broth and sage over low heat until the liquid is absorbed and the barley becomes tender but chewy. The mixture is occasionally stirred to develop a creamy consistency similar to risotto.
Once the barley reaches the desired tenderness, non-dairy milk and vegan butter are stirred in to enrich the orzotto. The dish is seasoned with black pepper and can be topped with shaved or shredded vegan parmesan-style cheese to add a savory finishing touch. The barley provides a slightly nutty chew, complemented by the earthy mushrooms and fragrant herb notes from sage.
Leftovers store well for up to five days refrigerated. This vegan orzotto can serve as a main course or a comforting side dish.
Ingredients
- 2 large onion chopped
- 1 pound cremini mushrooms aka 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 vegetable broth or 6 cups water and 1 ¾ tablespoon Better Than Bouillon (any vegan variety), salty
- 1 tablespoon sage leaves Alternative: for milder sage flavor, use 7 or 8 whole leaves and remove them before serving, finely chopped fresh or 1 teaspoon dried
- 3 tablespoon non-dairy milk unsweetened
- 4 tablespoon vegan butter
- parmesan-style vegan cheese Violife Just Like Parmesan, shaved or shredded, optional
- black pepper
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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