Vegan Fennel and Barley Risotto with Spring Vegetables | Easy Creamy and Hearty Recipe

Vegan Fennel and Barley Risotto with Spring Vegetables | Easy, Creamy, and Hearty Recipe

Vegan Fennel and Barley Risotto with Spring Vegetables | Easy, Creamy, and Hearty Recipe

By veggievibesandvines.com
55 minutes

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Details
  • Servings:   4
  • Calories:   344
  • Protein:   17g
  •  
  • Fiber:   18g
  • Sugar:   9g
  • Carb Total:   37g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   9g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 1 cup pearl barley
  • 2 large fennel bulbs (thinly sliced (fronds reserved for garnish))
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1/4 cup dry white wine (optional)
  • 4 cups vegetable broth (warmed)
  • 1/4 cup nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Fresh parsley or fennel fronds for garnish
Instructions

Vegan Fennel and Barley Risotto with Spring Vegetables | Easy, Creamy, and Hearty Recipe serves 4 original recipe by veggievibesandvines.com.

View original preparation instructions

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