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Vegan Creamy Tomato Barley Risotto Recipe

Vegan creamy tomato barley risotto Recipe
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Prepare the ingredients before making Vegan creamy tomato barley risotto in your home. Then, follow these steps below to serve Vegan creamy tomato barley risotto for your family or friends.

Ingredients: Vegan creamy tomato barley risotto

  • 1 cup dry pot barley
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1 large garlic clove minced
  • 1 1/2 cups diced or pureed tomatoes
  • 1 cup almond (or other) milk
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • 1/2 tbsp. miso, mixed with 1/2 tbsp. water
  • 1/2 tsp. kosher salt

How to Make Vegan creamy tomato barley risotto

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Vegan creamy tomato barley risotto in your home by yourself.

    Step 1
  • Rinse pot barley in a strainer and place into medium sized pot that has a lid. Add olive oil, basil, and oregano and stir well until barley is coated with oil. Turn heat to medium until barley begins to sizzle.
  • Step 2
  • Once the barley sizzles, add in the minced garlic and reduce heat to low-medium. Cook for 1 minute and then add in the tomatoes, milk, water, nutritional yeast, miso, and salt. Stir well and bring to a gentle boil and then cover and reduce heat to low.
  • Step 3
  • Cook, covered (with a bit of air escaping) for 30-35 minutes, stirring every 5 minutes or so, being careful not to burn the barley on the bottom of the pot.
  • Step 4
  • The mixture should be creamy, but not soupy, and the barley will be very chewy and not mushy. Serve immediately. Serves 4 side dishes and makes 2 cups worth.
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