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5 from 1 vote

Quick Vegetarian Barley Risotto Recipe

This Cheesy Vegetarian Barley Risotto recipe, rich with mushrooms and sugar snap peas, is a great quick option for any meal.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Entrees
Cuisine: American
Keyword: Vegetarian
Servings: 4 Servings
Calories: 287.1kcal


  • 2 teaspoons olive oil divided
  • 4 ounces shiitake mushrooms stems removed & thinly sliced
  • 4 ounces crimini mushrooms thinly sliced
  • 8 ounces sugar snap peas trimmed & cut in half (about 1 ½ cups)
  • ¼ cup chopped shallots
  • ¼ teaspoon ground pepper
  • teaspoon salt
  • 1 ⅓ cup quick-cooking barley
  • 1 tablespoon balsamic vinegar
  • 2 ½ cups vegetable broth
  • cup grated Kerrygold Dubliner cheese
  • salt and pepper to taste


  • Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat. Add the shiitake and crimini mushrooms and cook until tender and just starting to brown, about 3 minutes.
  • Stir in the sugar snap peas and cook for 2 minutes. Transfer the vegetables to a bowl.
  • Using the same skillet, heat the remaining 1 teaspoon olive oil over medium heat.
  • Add the shallots and cook until tender, about 3 minutes. Season with salt and pepper.
  • Add the barley and cook, stirring constantly, for 1 minute. Stir in the balsamic vinegar and cook for 15 seconds.
  • Add the vegetable broth, bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer until the barley is tender, 12 to 15 minutes.
  • Remove the lid, increase the heat to medium-high and cook, stirring occasionally, until most of the liquid is absorbed, about 2 minutes.
  • Remove the barley from the heat, and stir in the Kerrygold cheese, mushrooms and sugar snap peas. Season to taste and serve.


From the kitchen of Cookin' Canuck | cookincanuck.com


Serving: 0.5Cup | Calories: 287.1kcal | Carbohydrates: 47.7g | Protein: 10.4g | Fat: 6.5g | Saturated Fat: 2.6g | Cholesterol: 9.4mg | Sodium: 248mg | Potassium: 210.8mg | Fiber: 9.1g | Sugar: 4.7g