Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Creamy Dairy-Free Mushroom Barley Risotto

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Pareve

Mushroom barley risotto uses pearl barley in place of rice for a chewy, creamy dish with a nutty flavor. Cremini and shiitake mushrooms, onion, garlic, white wine and thyme build the flavor, and coconut cream makes it rich without dairy.

Barley Makes Great Risotto

Barley risotto, orzotto in Italian, is cooked the same way as rice risotto: warm stock added a ladle at a time, with plenty of stirring. Barley releases starch slowly, creating natural creaminess. It takes a little longer than rice, about 40 to 45 minutes. Brown the mushrooms well first for deep flavor.

Kosher Notes

This risotto is pareve, so it can be served alongside meat or as a vegetarian main. Check that your coconut cream carries a pareve hechsher, and use a kosher wine or leave it out.

Leftovers

It’s best fresh, but keeps for 3 days. Reheat with a splash of warm stock to restore its creaminess. Cashew cream works in place of coconut cream.

Creamy Dairy-Free Mushroom Barley Risotto
This dairy-free barley risotto delivers all the creamy comfort of traditional risotto using natural starches and coconut cream, perfect for kosher meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian-inspired
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup pearl barley
  • 6 cups vegetable stock warmed
  • 1 lb mixed mushrooms cremini and shiitake, sliced
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1/2 cup dry white wine optional
  • 1 can coconut cream 13.5 oz, full-fat
  • 3 tablespoons olive oil divided
  • 2 tablespoons fresh thyme chopped
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground

What I use for this recipe

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Method
 

  1. Heat vegetable stock in a medium saucepan and keep it warm over low heat throughout cooking.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook without stirring for 3-4 minutes until golden brown. Stir and continue cooking until mushrooms are tender and most liquid has evaporated, about 5 more minutes. Season with salt and pepper, then transfer to a plate.
  3. In a heavy-bottomed pot or Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes.
  4. Add minced garlic and cook for another minute until fragrant. Add pearl barley and stir to coat with oil. Toast the barley for 2-3 minutes until it smells nutty.
  5. If using wine, add it now and stir until mostly absorbed. Begin adding warm stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle.
  6. Continue this process for 35-40 minutes, stirring regularly, until barley is tender and creamy. You may not need all the stock, or you might need to add a bit more water if you run out.
  7. Stir in coconut cream and cooked mushrooms. Add fresh thyme and cook for 2-3 more minutes until heated through.
  8. Remove from heat and stir in chopped parsley. Taste and adjust seasoning with salt and pepper. Serve immediately.

Notes

This risotto is best served immediately but can be stored in the refrigerator for up to 3 days. When reheating, add a splash of warm stock to restore creaminess. You can substitute the coconut cream with cashew cream for a different flavor profile. The wine is optional but adds nice depth to the dish.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 0mg
Sodium 680mg 30%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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