This vegan risotto is a great way to increase your fiber intake. Barley can reduce blood cholesterol level and blood sugar level. It will help you stay satiated longer and energized for your day!
Ingredients
Celery
- 3 stalks
Onion
- 1 small
Olive_oil
- 2 Tablespoons
Garlic
- 3 cloves
Pearled_barley
- 1 cup
Sliced_mushrooms
- 1 container (8-10 oz) (or substitute for your favorite vegetable)
Broth
- 3 cups
Salt
- 1 pinch
Pepper
- 1 pinch
Dried_thyme
- 1 teaspoon
Parsley
- ⅓ bunch
Parmesan_cheese
- ½ cup shredded, non-dairy (optional)
Instructions
Step 1
Finely chop the celery and onion. Chop the parsley and set aside.
Step 2
Put olive oil into a frying pan and turn the heat to medium-high. Add the celery and onion to the frying pan and cook for 5 minutes (or until soft), stirring frequently.
Step 3
While the vegetables are cooking, mince the garlic. Add the garlic, barley and mushrooms to the frying pan and cook for 1 minute.
Step 4
Add the broth, salt, pepper, and dried thyme to the frying pan and stir until all ingredients are combined. Turn the heat to medium-low, cover, and cook for 35-40 minutes. Let cool for 5 minutes.
Step 5
Separate risotto into three servings. Top each serving with a pinch of chopped parsley and 2 heaping tablespoons of parmesan cheese.