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.


Prep Time: 15 mins
Cook Time: 45 mins
Yields: 4


  • 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


  1. 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.
  2. 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.
  3. 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

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