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5.0 from 21 votes

Vegan Mushroom Orzotto (Barley Risotto)

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.

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

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 (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

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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.
  4. 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

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

% 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.