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Creamy Barley and Mushroom Risotto
Original recipe: 4 servings · Prep: 15 min · Cook: 50 min · Total: 80 min
By TinyTummyTreats Editorial TeamPublished Apr 26, 2026 | Updated Oct 17, 2026
International
80 mins
easy-to-makelunchbox-friendlymake-aheadvegetable-basedwhole-grains
Pearl barley cooked with mushrooms, carrot, zucchini and coconut milk. Barley contains gluten. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 50 minutes; additional elapsed time 15 minutes; total about 80 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
50 min
Total
80 min
Servings
4
Difficulty
easy
Cuisine
International
Ingredients
Servings
4
- 1/2 cup pearl barley, rinsed
- 1 cup button mushrooms, chopped
- 1 medium carrot, finely diced
- 1/2 medium zucchini, finely diced
- 1 small yellow onion, chopped
- 1 clove minced garlic
- 1 tablespoon olive oil
- 3 cups low-sodium vegetable broth
- 1/4 cup coconut milk
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon nutritional yeast (optional)
- a pinch black pepper
Instructions
-
Warm the low-sodium vegetable broth in a small pot and keep it simmering on low heat.
-
In a medium-sized deep pan or pot, heat the olive oil over medium heat.
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Add the chopped onion and garlic. Sauté gently for 3-4 minutes until softened and translucent without browning.
-
Add the finely diced carrot and zucchini. Cook for 3 minutes, stirring occasionally until vegetables soften.
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Add the chopped mushrooms and cook for an additional 3 minutes until they release moisture and soften.
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Add the rinsed pearl barley to the pot and stir for 1-2 minutes to toast slightly with the vegetables.
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Gradually add the warm vegetable broth one ladle at a time (about 1/2 cup), stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
-
Continue adding broth and stirring for about 35-40 minutes, or until barley is tender. Add a little more hot water if needed.
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Stir in the coconut milk and optional nutritional yeast. Simmer gently for an additional 2-3 minutes to enhance creaminess and flavor.
-
Add a little warm water if needed to loosen the risotto.
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Remove from heat, season lightly with a pinch of black pepper if desired, and stir in the chopped fresh parsley.
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Cool to a suitable serving temperature.
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Refrigerate promptly in covered containers for up to 2 days. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.
Timing note
Allow for preparation, warming broth, vegetable cooking, 35-40 minutes barley cooking, 2-3 minutes finishing and cooling.
Serving
This general recipe does not establish suitability for a particular age, eating ability or allergy. Cool to a suitable serving temperature.
Ingredients
Follow the listed ingredients. Equivalent substitutions have not been established and can change binding, moisture and texture.
Storage
Refrigerate promptly in covered containers for up to 2 days. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.
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