Go Back
vegan pearl barley risotto with carrot and vegetable

Pearl Barley Carrot and Vegetable Risotto

This Pearl Barley Carrot and Vegetable Risotto is vegan friendly and easy to make. It's perfect for batch cooking ahead of the week. Using pearl barley instead of risotto rice.
Print Recipe Pin Recipe
Servings 4 people

Ingredients
  

  • 300 g pearl barley
  • 5 large cloves garlic
  • 2 shallots
  • 300 ml white wine
  • 1.4 l veggie stock
  • Salt & pepper
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 courgette
  • 3-4 carrots
  • Handful radishes optional
  • 1 red pepper
  • 1 tbsp olive oil
  • smoked paprika
  • Cumin
  • Salt & pepper

Instructions
 

  • Start by soaking the pearl barley and set aside
  • Preheat the oven to 200°C
  • Chop the carrots, peppers, radishes, carrots and courgettes into bite size dice, drizzle in oil, cumin, smoked paprika and salt and roast for around 25 minutes
  • Meanwhile finely chop the shallots and fry in a little olive oil for around 5 minutes before adding in the finely chopped garlic cloves
  • Drain off the pearl barley, rinse then add to the pot with the shallots, toast for around 2 minutes before pouring in the white wine
  • Once absorbed, start adding the stock, around 400ml at a time until absorbed, add in the roasted veggies, cumin, thyme and smoked paprika
  • After around 25-30 minutes the stock should have absorbed, season generously with salt and pepper (this is an important step)
  • Taste test, adding a little more seasoning if needed

Notes

You may need more or less water depending on how long you soaked the pearl barley for, so keep an eye on the stock