How to Make Creamy Mushroom and Barley Risotto

Simple Summary

This hearty Mushroom and Barley Risotto combines the earthy flavors of mushrooms with the nutty texture of barley, creating a comforting and nutritious twist on traditional risotto.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1 1/2 cups pearl barley
• 4 cups vegetable or mushroom broth
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1/2 cup dry white wine
• 1 teaspoon fresh thyme leaves
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, combine the vegetable broth and water. Bring to a simmer over medium heat, then reduce heat to low to keep warm.

2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.

3. Add the garlic and cook for another minute until fragrant.

4. Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms have released their moisture and started to brown, about 8-10 minutes.

5. Add the pearl barley to the pot and stir to coat with the oil and vegetables. Toast the barley for 1-2 minutes.

6. Pour in the white wine and stir until it's mostly absorbed by the barley.

7. Begin adding the warm broth mixture, one ladle at a time, stirring frequently. Wait for each addition to be mostly absorbed before adding more. This process will take about 35-40 minutes.

8. When the barley is tender but still has a slight chew, and the risotto has a creamy consistency, remove from heat. You may not need all of the broth mixture.

9. Stir in the thyme leaves, Parmesan cheese, and butter. Season with salt and pepper to taste.

10. Let the risotto rest for 5 minutes, then serve hot, garnished with chopped parsley.

Chef's Notes

• For a richer flavor, you can use a mixture of vegetable broth and beef broth.
• If you prefer a creamier texture, add a splash of heavy cream along with the Parmesan cheese.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra broth or water to restore creaminess.
• For a vegan version, omit the Parmesan and butter, and use nutritional yeast for a cheesy flavor.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 320
• Protein: 10g
• Carbohydrates: 45g
• Fiber: 8g
• Fat: 12g
• Rich in B vitamins, selenium, and antioxidants from the mushrooms
• Good source of complex carbohydrates and fiber from the barley

Serving Suggestions

• Serve this risotto as a main course with a side of roasted asparagus or a crisp green salad.
• For a complete meal, pair with a glass of the same white wine used in cooking.
• Garnish with additional Parmesan shavings and a sprinkle of fresh thyme leaves for an elegant presentation.
• This dish is perfect for autumn dinners or as a vegetarian option for holiday gatherings.