Creamy Vegan Barley Risotto
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You'll need:
cooked barley, avocados, spinach, basil, coconut milk, nutritional yeast, lemon juice, garlic, olive oil, sea salt
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Step 1:
First, add all the creamy sauce ingredients (everything but the barley) to a blender or food processor.
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Blend the barley risotto sauce, stopping to scrape down the sides as needed, until it is smooth and creamy.
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Step 2:
Once the barley is cooked, drain it and add it back to the pot. Pour on the creamy barley risotto sauce.
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Finally, combine the barley with the creamy sauce until totally combined. Cook on low heat, covered and stirring often, until totally warmed through.
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Serve the barley risotto topped with more fresh herbs and a fancy twisted lemon slice if you want to really impress!
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Want more avocado recipes? Check out our Avocado Ranch Sauce!
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