Creamy Tomato Barley Risotto


The Sun just decided not to show up today! And all I need is some quick comforting, warm food!


This creamy Barley Risotto has the powder to bring sun back to our day so please try this out and let me know!!

Creamy Tomato Barl“otto”

Serves 3-4 people

  • 1 tomato can(not summer, no sense in using fresh tomatoes)
  • 1-2 tablespoon olive oil
  • 2 medium onions, sliced
  • 2 garlic cloves, mashed
  • 1 tsp mapple syrup or molasses
  • 200ml vegan cream(recipe in my feed or storebought)
  • 1 handfull fresh parsley, chopped
  • A few fresh basil leaves(optional)
  • 2-3 cups veggie stock(or water)
  • 1 cup pearled barley, soaked overnight(use whole oat or buckwheat for a gluten free version)
  • 3 tbsp chopped black olives
  • 1 tbsp nutritional yeast flakes(optional)
  • Salt and pepper to taste


  1. Heat a large pan with the olive oil and fry the onion and garlic with a pinch of salt for about 3-5 minutes until juicy and soft;
  2. Add the molasses or maple and let it caramelize the onions for about 2-3 minutes;
  3. Add the soaked barley and the canned tomato and let it simmer for 5 minutes;
  4. Add 1 cup of veggie stock and let it simmer for about 10 minutes;
  5. Add the second cup of veggie stock, half of the vegan cream, nutricional yeast and let it cook for 15 minutes;
  6. Adjust salt and pepper if needed;
  7. Before serving mix in the olives, fresh herbs and top it with the other half of vegan cream and a drizzle of olive oil;


Leave a Reply

Your email address will not be published. Required fields are marked *