Bakehouse Rice Maker Barley Risotto
Elevate your weeknight dinners with this flavorful Bakehouse Rice Maker Barley Risotto, a fuss-free twist on a classic Italian favorite. Made with wholesome pearl barley, sautéed mushrooms, and vibrant spinach, this recipe delivers bold flavors and creamy, comforting textures—all prepared effortlessly in your rice cooker. Infused with garlic, onion, a splash of white wine, and a generous sprinkle of Parmesan, this dish is packed with satisfying umami and rich aromatics. Perfect for busy cooks, the barley cooks to tender perfection in the rice cooker while you relax. Serve this hearty risotto as a standout main dish or a savory side, garnished with fresh parsley for an elegant touch. Ready in under an hour, this easy and healthy recipe is ideal for family dinners, entertaining, or meal prep, proving that gourmet doesn’t have to be complicated.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 3 cups Chicken or vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup White wine
- 1 cup Button mushrooms, sliced
- 2 cups Fresh spinach, roughly chopped
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Rinse the pearl barley under cold water and set it aside to drain.
Turn on your rice cooker to the 'Sauté' or 'Cook' setting (if available). Add olive oil and let it heat slightly.
Add the chopped onion and garlic to the rice cooker. Sauté for 3-5 minutes until softened and fragrant.
Stir in the sliced mushrooms and cook for an additional 2-3 minutes until they release their moisture.
Pour in the white wine and cook for 2 minutes, stirring occasionally, to allow the alcohol to evaporate.
Add the rinsed barley to the rice cooker and stir to coat it in the mixture.
Pour in the broth, then close the rice cooker lid and set it to the 'White Rice' or standard cooking setting.
Let the barley cook until tender, about 30-35 minutes. If your rice cooker switches to 'Warm' before the barley is fully cooked, reset it to the 'Cook' setting and add a small amount of additional broth if needed.
Once the barley is tender, open the rice cooker and stir in the chopped spinach, Parmesan cheese, salt, and black pepper. Mix well until the spinach wilts and the risotto becomes creamy.
Taste and adjust seasoning if necessary. For extra creaminess, stir in a splash of warm broth or a drizzle of olive oil.
Garnish the risotto with fresh parsley, if desired, and serve warm. Enjoy your effortlessly delicious Bakehouse Rice Maker Barley Risotto!
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 13.0 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 596 mg | 46% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
