Quick Vegetarian Barley Risotto Recipe, Plus The Big Traveling Potluck Recap (2024)

Published: May 12, 2014 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 21 Comments

This Cheesy Vegetarian Barley Risotto recipe, rich with mushrooms and sugar snap peas, is a great quick option for any meal. Thanks to Kerrygold Cheese for helping me to share this recipe with you.

Moments of inspiration strike you when you least expect it. For me, those moments usually sneak up on me when I am feeling satisfied...in good company and with a full belly. The weekend at The Big Traveling Potluck was rich with such moments. This event is most easily described as a food blogging conference, but it is different than other conferences in many ways.

Maggy Keet and Pam Anderson of Three Many Cooks, and Erika of Ivory Hut (and their incredible team) are the heart, minds and palates behind The Big Potluck conferences (one easy coast, one west coast). The three of them understand that these weekends are about camaraderie, sharing stories and ideas and good food. Let's not forget the food!

Food blogging can be a solitary pursuit, snapping photos in one's kitchen and living room (that's me) and sitting in front of a computer for hours each day. While strong connections are often made with other food bloggers through online forums and social media, there is something really special about connecting with each other face-to-face, sharing stories of personal struggles and victories, and trading tricks of the trade.

Before diving into the recipe (and it is a good one, trust me), I want to share some of the photos from the weekend. There were so many more wonderful moments than what I captured here, but here's a taste.

Chris of La Peche loading us up with Kerrygold Cheese snacks and Maggy of Three Many Cooks, the consummate host

Diving in to breakfast and learning from Aran of Cannelle et Vanille.

Ashley of Edible Perspective and Tessa of Handle the Heat checking out the amazing Kitchen Aid ice cream bar, all handmade by Sharon of Three Many Cooks

Beautiful flower arrangements everywhere and copious amounts of Kerrygold cheese (heaven!)

Brian of A Thought for Food and me, and wearing my OXO tools on my arm

Sara of Go Gingham doing what bloggers do best

Megan of Country Cleaver topping off her salad

Left to right: Maggy of Three Many Cooks, Erika of Ivory Hut and Ashley of Not Without Salt

The recipe:

There are already of list of vegetarian recipes in our family's repertoire that have become our favorites, such as this slow cooker recipe and this easy rice bowl. Now this quick barley risotto is going to take its own place of honor in the rotation.

I hear you saying, "This isn't really risotto. Risotto can't be quick and it doesn't use barley." You're absolutely right.

Typically, risotto is made with arborio rice and is diligently stirred for half an hour or so, gradually adding small ladlefuls of broth. Yeah, I cheated. But the result was just as satisfying!

Barley is a powerhouse of fiber and protein, which makes it a healthier option than arborio rice. To make this recipe a better option for a weeknight, I used quick-cooking barley. Trader Joe's makes a great 10-minute barley, but there are other brands available in supermarkets.

While most risotto recipes use chicken broth, I used a low-sodium vegetable broth to make this into a vegetarian dinner option. And I made a risotto faux-pas...I added all of the broth at once and simmered until the barley was tender.

Risotto just isn't the same without a good handful of cheese added at the end. Instead of the traditional Parmesan, I grated some Kerrygold Dubliner cheese. That was a decision I will never regret! If you are a lover of Kerrygold's Dubliner, you know what I'm talking about. The flavor is a mixture of nutty, sharp and sweet, and the texture allows it to melt beautifully into the toothy barley, blending perfectly with the sauteed mushrooms and sugar snap peas.

There is a reason that Kerrygold cheeses and butters are so good. The cows that provide the milk for the products are grass-fed, which means that the milk is high in beta-carotene, which is why Kerrygold products have that distinctive rich golden color. And the flavor says it all.

If you'd like to find out more about Kerrygold Cheeses and Butters, and to find out where they are sold, head to their website.

Other vegetarian recipes:

Grilled Vegetable Wrap with Hummus

Printable Recipe

Disclosure: Kerrygold Cheese sponsored this post, and sponsored me to go to The Big Traveling Potluck. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.