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Overhead photo of a rount white plate topped with creamy avocado pesto risotto topped with a twisted lemon wedge

Easy Vegan Avocado Barley Risotto

Brittany Roche
This Avocado Pesto Barley Risotto is an easy, quick, and vegan take on classic risotto that is perfect for summer! Tender cooked barley is drenched in a creamy dairy-free avocado sauce bursting with fresh herbs like basil and brightened up with a healthy squeeze of lemon juice. This is the perfect fresh and healthy plant-based lunch or dinner and is easily made oil-free! Serve this easy vegan risotto with our lemon pepper tofu cutlets for a full meal.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 40 minutes
Course Comfort Food
Cuisine Vegan
Calories 435 kcal

Ingredients
  

  • 1 cup uncooked pearled barley or 3 cups leftover cooked barley

For the sauce:

  • 2 small ripe avocados
  • 2 cups fresh spinach destemmed and packed
  • 1/2 cup fresh basil leaves packed
  • 1/2 cup full-fat coconut milk from a can, unsweetened
  • 2 Tbsp nutritional yeast
  • 2 Tbsp lemon juice
  • 3 large garlic cloves
  • 2 tsp olive oil optional
  • 1 tsp sea salt

Instructions
 

  • Prep the barley: Cook your barley according to the instructions on the package. When done, drain it and add it back to the pot.
  • Make the sauce: Add all the sauce ingredients to your food processor and blend until smooth. Feel free to add more coconut milk or water if you feel the sauce is too thick.
  • Combine: Pour the gorgeous sauce over your drained barley and use a large wooden spoon to combine the two. Heat the risotto on medium-low heat until just heated through. 
  • Serve topped with some fresh herbs and enjoy immediately!

Notes

  • Feel free to sub your favorite unflavored / unsweetened non-dairy milk for the coconut milk if desired. This will create a lighter sauce.
  • Also, to make this recipe oil-free, simply remove the 2 tsp of olive oil. However, for the creamiest results, I would be sure to use coconut milk rather than other non-dairy milks.
  • To bring this together faster (great weeknight option!), you can pre-cook your barley or buy a quick-cook barley. Pearled couscous would also work, but I wouldn’t use smaller / softer grains like the small couscous or quinoa.
  • You can save leftover sauce in an air-tight container for up to 3 days. Because avocados tend to oxidize and turn brown after a while, it may help to add an extra squirt of lemon juice to your leftovers before storing them in the fridge.

Nutrition

Serving: 1gCalories: 435kcalCarbohydrates: 52gProtein: 10gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 18gSodium: 613mgFiber: 16gSugar: 1g
Keyword avocado risotto, barley risotto, barley risotto vegan, creamy avocado risotto, dairy free risotto recipe, risotto avocado, vegan barley risotto, vegan pesto risotto
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