Main Course, Recipe, Vegetarian

Vegetable Barley Risotto

Servings: 8 portions
Difficulty: Medium
Preparation time: 1 hour


  • 1 tablespoon of vegetable oil
  • 1/2 large onion, diced
  • 2 medium bell peppers, dices
  • 225 g of white mushrooms, sliced
  • 2 cups of barley, rinced
  • 6 cups (1.5 L) of unsalted vegetable stock
  • 1/4 cup of sun dried tomatoes
  • 1 tablespoon of dried oregano
  • 1-2 teaspoons of salt
  • 1/2 cup of grated parmesan cheese



  1. In a large pot, brown onions with vegetable oil over medium-high heat.
  2. Add bell peppers and mushrooms, and cook for 1-2 minutes.
  3. Add vegetable stock, sun dried tomatoes, oregano and salt. Bring to a boil.
  4. Reduce to low-medium heat, and add barley. Let simmer for 20 minutes without the lid or until all the water has been absorbed and the barley is cooked through. Mix occasionally.
  5. Remove from heat, add parmesan cheese, and mix. Serve and enjoy with cooked chicken or another source of protein.

Mushroom Barley risotto2

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