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Creamy Vegan Barley Risotto with Roasted Carrots

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Creamy Vegan Barley Risotto with Roasted Carrots is a hearty, plant-based twist on classic risotto. Made with nutty pearl barley, sweet roasted carrots, and a dairy-free creamy sauce, this dish is full of flavor, texture, and comfort—perfect for cozy dinners or elegant vegan meals.

Ingredients

  • 1 cup pearl barley
  • 4–5 carrots, peeled and chopped
  • 2 tbsp olive oil (divided)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (kept warm)
  • 1/4 cup dry white wine (optional)
  • 1/4 cup nutritional yeast
  • 1/2 cup unsweetened plant-based milk (oat, almond, or soy)
  • 1 tbsp lemon juice
  • 1 tsp fresh thyme or rosemary (optional)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Toss chopped carrots with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
  2. Rinse barley under cold water and set aside.
  3. In a large pot, heat 1 tbsp olive oil over medium heat. Sauté chopped onion until soft, about 5 minutes.
  4. Add garlic and cook for 1–2 minutes until fragrant.
  5. Stir in barley and cook for 2 minutes to lightly toast.
  6. Add white wine (if using) and simmer until mostly absorbed.
  7. Gradually add warm vegetable broth, one ladle at a time, stirring and allowing liquid to absorb before adding more. Continue for 30–40 minutes, or until barley is tender but chewy.
  8. Stir in roasted carrots, plant milk, nutritional yeast, lemon juice, and herbs. Simmer for 3–5 minutes until creamy.
  9. Season with salt and pepper to taste.
  10. Serve warm, garnished with fresh parsley and additional roasted carrots if desired.

Notes

  • Barley risotto is more forgiving than traditional risotto—no constant stirring needed.
  • Add spinach or kale at the end for extra greens.
  • Stir in vegan butter or cashew cream for extra richness.
  • Use tahini or a swirl of olive oil for a creamy finish without added dairy.
  • Perfect for meal prep—store in the fridge and reheat with added liquid.

Nutrition

Find it online: https://thefamilycooking.com/creamy-vegan-barley-risotto-with-roasted-carrots/