Instant Pot Vegan Barley Risotto With Mushrooms
Boost your diet with hearty and nutritious barley risotto featuring mushrooms. With this Instant Pot recipe, you can enjoy a vegan-friendly dinner in no time!
Servings: 4
Calories: 267kcal
Equipment
Ingredients
- 1 cup pearl barley
- 2 ¾ cup vegetable broth
- 1 cup onion chopped
- 2 tablespoon parsley chopped
- 2 garlic cloves chopped
- 10 ounce white mushrooms diced
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon pepper powder
- 1 teaspoon Italian seasoning
- ½ teaspoon dried rosemary
- 1 bay leaf optional
- salt to taste
- 1 tablespoon olive oil
Instructions
- Turn on the instant pot and press the sauté function. Add olive oil to the pot and let it heat up for a minute.1 tablespoon olive oil
- Sauté chopped garlic and onions in the hot oil until they are translucent and fragrant.1 cup onion, 2 garlic cloves
- Add sliced mushrooms, rosemary, Italian seasonings, black pepper, bay leaf, and salt to the pot and cook until they start to soften.10 ounce white mushrooms, ½ teaspoon pepper powder, 1 teaspoon Italian seasoning, ½ teaspoon dried rosemary, 1 bay leaf, salt to taste
- Add in the pearl barley and vegetable stock (or cold water). Stir well to combine all the ingredients.2 ¾ cup vegetable broth, 1 cup pearl barley
- Press 'cancel' to stop the sauteing step.
- Close and lock the lid of the instant pot. Select manual mode and set the timer for 20 minutes on high pressure.
- Once finished, let the pressure release naturally for 10 minutes before using the quick-release method to manually release any remaining pressure.
- Open the lid, add lemon juice, and give the risotto a good stir. If you prefer a creamier texture, add in some nutritional yeast or vegan parmesan cheese at this point.2 tablespoon nutritional yeast, 1 tablespoon lemon juice
- Serve your Pearl barley risotto hot, garnished with chopped parsley or additional black pepper if desired. This dish is perfect as a main course or served alongside a protein of your choice.2 tablespoon parsley
Notes
-
- Use vegetable broth instead of water for a more flavorful risotto.
- Toast the barley in the instant pot before adding any liquid for additional depth of flavor.
- For a one-pot meal, add vegetables like diced carrots or zucchini to the risotto. This adds some nutritional value and makes for a more well-rounded dish.
- Grains: While pearl barley is used in this recipe, feel free to experiment with other grains such as farro, quinoa, or even traditional Arborio rice. Each brings a unique texture and flavor to the dish.
- Mushrooms: Various mushrooms can be used for mushroom barley risotto, ranging from cremini and shiitake to more exotic varieties like oyster, maitake, or porcini mushrooms. Each mushroom contributes a different flavor profile, so try different types to discover your preference.
- Vegan Parmesan: If you're not on a strict vegan diet, you can substitute the vegan parmesan cheese with regular parmesan for a more traditional risotto flavor. Alternatively, you can omit the cheese altogether for a lighter dish.
- Herbs and Spices: Feel free to use herbs and spices. Consider adding a dash of chili flakes for heat or a sprinkle of fresh thyme or sage for an extra layer of flavor.
- Lemon Juice: The lemon juice adds a tangy freshness to the dish, but you can substitute it with red wine or soy sauce for a more complex flavor.
Nutrition
Calories: 267kcal | Carbohydrates: 50g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 658mg | Potassium: 531mg | Fiber: 11g | Sugar: 5g | Vitamin A: 639IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 2mg