Creamy Barley Risotto with Mushrooms and Parmesan
Indulge in the comforting and wholesome flavors of this **Creamy Barley Risotto with Mushrooms and Parmesan**, a hearty twist on the classic Italian dish. This recipe swaps traditional Arborio rice with nutty, fiber-rich pearl barley, creating a delightful texture and earthy depth. Sautéed button mushrooms, aromatic garlic, and fresh thyme infuse every bite with savory richness, while Parmesan cheese lends a creamy, luxurious finish. Slowly simmered with white wine and vegetable broth, this risotto is perfect as a satisfying vegetarian entrée or an elegant side dish. Garnished with fresh parsley for a burst of color and brightness, this dish balances homestyle comfort with gourmet flair. Ideal for weeknight dinners or special occasions, it’s a mouthwatering, nutrient-packed meal that will impress family and guests alike.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Button mushrooms, sliced
- 4 cups Vegetable broth
- 0.5 cup Dry white wine
- 1 teaspoon Fresh thyme, chopped
- 0.5 cup Parmesan cheese, grated
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
In a large skillet or saucepan over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter.
Once the butter is melted, add the chopped onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the pan and cook for about 5 minutes until they are browned and softened.
Add the remaining tablespoon of olive oil to the pan and stir in the pearl barley, cooking for 2-3 minutes to lightly toast the grains.
Pour in the dry white wine, stirring constantly until the liquid is mostly absorbed by the barley.
Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until nearly all the liquid is absorbed before adding more.
Continue this process, ladle by ladle, for about 35-40 minutes until the barley is tender but maintains a slight chewiness.
Once the barley is cooked to your desired texture, stir in the chopped thyme and the remaining 1 tablespoon of butter.
Add the grated Parmesan cheese and stir until creamy. Season with salt and black pepper to taste.
Remove the risotto from heat and let it sit for a couple of minutes.
Top with freshly chopped parsley before serving for a burst of freshness and color.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 5478 mg | 238% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 26.2 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 718 mg | 55% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3352 mg | 71% | |
*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.
