Go Back
–+ servings
A round, rimmed white plate holds a vegan barley risotto with mushrooms and bright green asparagus pieces.
5 from 6 votes

Vegan Barley Risotto with Asparagus and Mushrooms (Almost No-Stir!)

Author - Gena Hamshaw
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 4 servings

Ingredients

  • 1 1/2 tablespoons olive oil
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 5 ounces sliced mushrooms of choice, such as shiitake, white button, cremini, or baby bella (150g; about 2 heaping cups)
  • 1 cup dry pearl barley (180g)
  • 1/2 cup white wine (120ml; optional—substitute 1/2 cup vegetable broth)
  • 3 cups vegan chicken-style broth or vegetable broth, divided (720ml)
  • 1/4 teaspoon salt (plus extra to taste)
  • 1 bunch asparagus, thick ends trimmed off and cut into 1 1/2-inch / 4cm pieces (about 1lb / 450g)
  • freshly ground black pepper
  • 1 tablespoon nutritional yeast
  • 1-2 tablespoons freshly squeezed lemon juice
  • cashew parmesan cheese (optional, for serving)

Instructions

  • Add the oil to a large, deep, lidded skillet over medium heat. Add the shallots and cook for 2 minutes, stirring often, or until the shallots are translucent. Add the garlic and mushrooms. Cook, stirring often, until the mushrooms are tender and reduced in size and have released their juices (about 8-10 minutes).
  • Add the barley to the skillet and stir everything well. Add the white wine (or substitute a 1/2 cup / 120ml of broth). Cook, stirring every now and then, until the wine has been absorbed (3-5 minutes).
  • Add 2 cups / 4480ml of broth and 1/4 teaspoon salt to the skillet. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Allow the barley to simmer for 20 minutes.
  • Stir the barley, then add the remaining 1 cup / 240ml broth. Cover the pot and cook for another five minutes. Uncover and fold in the asparagus. Cover and cook for 5-8 more minutes, or until the barley is plump and tender, yet still pleasantly chewy, and the asparagus is tender and bright green.
  • Uncover the risotto. If you'd like it to be a little looser, you can stir in a splash of additional broth at this point. Stir in the nutritional yeast and lemon juice. Taste the risotto and add additional salt and lemon juice to taste, along with black pepper as desired.
  • Serve, topped with cashew parmesan cheese, if you like.