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vegan vegetable risotto with bulgar wheat

Pearl Barley Vegetable Risotto

Using pearl barley instead of arborio to make this delicious vegetable risotto. It's vegan friendly and naturally gluten free with lots of flavour and brilliant eaten cold the next day. If there's just two of you there'll be loads for leftovers in the week.
Prep Time 5 mins
Cook Time 44 mins
Servings 4 people


  • For the roasting tray:
  • vine of tomatoes about 250g
  • 1 courgette diced
  • 1 pepper diced
  • Generous pinch of salt pepper, smoked paprika and thyme
  • For the pot:
  • 1 Knob of vegan butter 2 tbsp
  • 5 cloves garlic
  • 1 large shallot or red onion
  • 250 g Pearl barley
  • 200 ml white wine
  • 1.2 l Boiling water + stock cub
  • 1 tsp dried thyme
  • 1 tsp salt
  • Generous serving of cracked black pepper to own preference
  • 1 tsp fresh parsley or dried


  • Pop the oven on to 200°C and add all of the veg to a roasting tray, add the seasoning with a drizzle of olive oil and toss, then pop in the oven and leave for 30 mins
  • Place the large pot on a medium heat, add the vegan butter and the diced shallot and fry for 4 minutes before adding the finely chopped garlic cloves
  • After a few minutes add the Pearl barley and toast before pouring in the white wine and allow to simmer and soak
  • Once soaked up, add the dried thyme and vegetable stock a cup full at a time until each batch has been absorbed
  • Once you’ve added all of the stock, add the salt and pepper, pop a lid on top and leave to simmer on a medium heat for a further 15 minutes or so
  • After around 30 minutes once the veg has cooked, the risotto should be about fully absorbed, add the roasted veg to the pot, mashing in the delicious tomato juices
  • Once the Pearl barley has softened and cooked, serve up with fresh chopped parsley (or dried) another pinch of salt and pepper and enjoy!


•Flora vegan butter is great
•A good drizzle of extra virgin olive oil to top each dish is also great!
•If you want an extra kick add my garlic and pepper paste oil to each dish also!