This Vegan Fennel and Barley Risotto is full of fresh Spring vegetables and flavours! It is easy to throw together: A creamy, hearty dish made with pearl barley, fresh fennel, and nutritional yeast. It's a comforting and nutritious meal perfect for vegans and non-vegans alike.
Ingredients
- 1 cup pearl barley
- 2 large fennel bulbs thinly sliced (fronds reserved for garnish)
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1/4 cup dry white wine optional
- 4 cups vegetable broth warmed
- 1/4 cup nutritional yeast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley or fennel fronds for garnish
Instructions
- Prepare the Ingredients: Thinly slice the fennel bulbs, finely chop the onion, and mince the garlic.
- Cook the Fennel and Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the fennel and onion, and sauté until they are soft and translucent, about 5-7 minutes.
- Add Garlic and Barley: Add the minced garlic to the pan and cook for another minute. Then, add the pearl barley and stir to coat it with the oil and vegetables.
- Deglaze with Wine: If using, pour in the white wine and cook until it has mostly evaporated, about 2-3 minutes.
- Cook the Barley: Gradually add the warmed vegetable broth to the barley mixture, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process until the barley is tender and creamy, about 35-40 minutes.
- Finish the Risotto: Once the barley is cooked and creamy, stir in the nutritional yeast and lemon juice. Season with salt and pepper to taste.
- Garnish and Serve: Serve the risotto in bowls, garnished with fresh parsley or reserved fennel fronds.
Notes
This Vegan Fennel and Barley Risotto is a delicious and comforting dish that brings together the nutty flavor of barley with the unique taste of fennel, all enhanced by the creamy richness of nutritional yeast. Enjoy!
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