Quick Barley Risotto with Mushrooms, Herbs and Rocket Pesto
Warming, hearty, delicious! Everything a risotto should be without being too heavy; this barley risotto is comfort food at its best.
A great risotto is one of my favourite comfort foods, closely followed by a crispy, melting centre Arancini ball. This version bucks tradition, using barley instead of arborio rice, for a novel twist on the classic.
This 10 ingredient, moreish and creamy plant based treat for two, is ready in 30 minutes, and oh-so-good. Mushrooms add melt-in-the- mouth meatiness and succulence, and if you aren’t vegan, a sprinkle of parmesan cheese to finish will take the luxury to an 11/10.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Is this gluten-free?
Barley is not completely gluten free, so avoid cooking with barley if you are sensitive to gluten or suffer from celiac disease..
Can I make this vegan?
This recipe is free from dairy, and animal products already! Be sure to use a vegan friendly/dairy free pesto. Enjoy!
Can I cook this on the stove?
Yes! The recipe has instructions for cooking on your stove top, as well as in an Instant Pot.