Back to Blog

Barley + Sweet Corn Risotto

Barley & Sweet Corn Risotto
Yield: 4
2 Tbsp. Coconut Butter
2 C Vegetable Stock
2 C Almond Milk (Unsweetened)
1.5 C Barley (Cooked)
½ C Green Peas
½ C Sweet Corn
¼ C Leeks
½ C Nutritional Yeast
2 tsp. Chopped Garlic
Salt & Pepper (To Taste)
-Begin by cooking your barley. 
-In a separate pan on medium heat, add the coconut butter and chopped garlic to the pan. Sauté until the garlic begins to lightly brown. 
-Add the green peas, leeks & sweet corn. 
-Cook for about two minutes before adding the barley. 
-Let everything cook together; while stirring every few seconds until the barley begins to lightly brown.
-Add the vegetable stock & almond milk to the pan. 
-Give the mixture one full stir before adding the nutritional yeast and turning the heat down to low. Allow it to cook slowly until the barley absorbs all the liquid. Feel free to add more nutritional yeast if you are looking for a “cheesier” flavor.