Creamy Vegan Barley Risotto with Mushroom and Spinach
The most flavorful and creamy vegan barley risotto with mushrooms and spinach. This recipe will be perfect if you’re after a low-carb risotto dish.
Recipe
Prep Time: 15 mins
Cook Time: 45 mins
Yields: 4
Ingredients
2 tablespoons olive oil
1 small white onion, finely chopped
1 teaspoon mingle seasoning or tuscan seasoning
salt and pepper, to taste
1 cup pearl barley
125 ml dry white wine
750 ml vegetable stock or water
1 tablespoon dairy-free butter
3 cups sliced mushrooms
4 cups baby spinach
Method
In a large pot heat olive oil over medium heat, add onions and seasonings. Cook for about 5 minutes until golden. Add in barley and wine, bring to a boil and simmer for 5-10 minutes. Stirring constantly, add in stock/water a ladle at a time, giving the barley time to absorb the liquid, for 15 minutes.
In a separate pan melt butter and add mushrooms. Cook for 10-15 minutes or until golden brown and most of the water has been evaporated. Add in spinach and cook for another 3 minutes.
Add spinach and mushroom mixture to the barley and stir to combine. Cook for another 5 minutes. Serve warm and enjoy.
Nutrition Facts
Per serving: 345 KCALS | 17.1G FAT | 6.9G SAT FAT | 15.6G CARBS | 1.9G SUGAR | 3.1G FIBRE | 3.6G PROTEIN
No Replies to "Creamy Vegan Barley Risotto with Mushroom and Spinach"