Vegan Pearl Barley Risotto

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Vegan Pearl Barley Risotto

Barley, Yava (Jau) in Ayurveda improves digestive fire and comes under Lekhana category,  which describe various food and herbs that has fat scrapping quality. 


Effect on Doshas

It balances Kapha and Pitta but aggravates Vata.

Qualities (Guna)

Dry, Cooling and Heavy

Ayurvedic Qualities (Dravya Guna)

Taste (Rasha): Sweet, Astringent

Potency (Vipaka): Cooling

Post Digestion Juice (Virya): Pungent



- Pearl barley-1/4th cup

- Cashews- 10-12

- Nutritional yeast flake -1 tsp 

- Button Mushroom-1 cup

- Green Pesto-2 tbsp

- Olive oil- 2 tsp

- Garlic-2 cloves

- Salt and Pepper


- Soak Pearl barley for 1-2 hours. Cook the in boiled water for 15 minutes.

-Remove the water and let it dry. Soak cashews for 2-3 hours and grind to make creamy paste.

-In a pan, add 1 tsp olive oil, chopped garlic. Once the garlic turns red, add diced mushroom, salt and pepper and let it cook till mushroom starts to turn golden. Put it down to cool. Once the mushroom is cool grind to make paste. 

- Put the pan back, add 1 tsp olive oil and remaining garlic. Add pearl barley and sautee after adding salt and pepper.

- Add 2 tbsp pesto and mix well. At the end add mushroom and cashew paste and let it cook for 2-3 minutes and bring down. You can garnish with herbs from top (optional)

To know about your Ayurvedic Body Type:

If you don’t know your Ayurvedic body constitution, Kindly go to our homepage to find body constitution test. Once you complete the test, you will get a mail that explains about which doshas, Vata, Pitta and kapha are dominant in you. Accordingly you can choose diet and recipes which specifically balances those doshas and helps you to stay fitter and healthier!!