Heart-Healthy Creamy Barley Risotto with Mushrooms and Parmesan
Indulge in a nourishing twist on classic risotto with our Heart-Healthy Creamy Barley Risotto with Mushrooms and Parmesan. Crafted with wholesome pearl barley as a fiber-rich alternative to traditional arborio rice, this dish boasts a velvety texture and earthy flavor. Sautéed baby bella mushrooms add depth and umami, while fresh thyme and garlic enhance the aromatic profile. Slow-simmered in low-sodium vegetable broth, the risotto is finished with a touch of freshly grated Parmesan for delightful creaminess, all without compromising your health goals. Perfect for a comforting yet guilt-free meal, this recipe is easy to prepare and beautifully garnished with vibrant chopped parsley for a restaurant-worthy presentation. Whether you're aiming to impress at dinner or simply embrace heart-healthy eating, this barley risotto is sure to become a new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 4 cups low-sodium vegetable broth
- 1 teaspoon fresh thyme leaves
- 0.5 cup freshly grated Parmesan cheese
- 0.25 teaspoon black pepper, freshly ground
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Start by placing the vegetable broth in a medium saucepan and warming it over low heat. Keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent.
Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Add the sliced mushrooms to the onion and garlic mixture. Cook for about 8-10 minutes, or until the mushrooms are tender and have released their moisture.
Stir in the pearl barley and cook for about 2 minutes, allowing the barley to be well-coated in the oil and aromatics.
Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This slow addition process helps make the barley creamy in texture.
Continue this process until the barley is tender and the risotto is creamy, which should take about 30-35 minutes. You may not need all the broth, or you might need a little more depending on the barley.
Once the barley is cooked to your liking, stir in the fresh thyme, grated Parmesan, black pepper, and salt. Mix well until the Parmesan is melted and well-combined.
Remove the pan from the heat and let it sit for a couple of minutes. This resting period allows the flavors to meld.
Garnish with freshly chopped parsley before serving warm.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 15.0 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1473 mg | 113% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2512 mg | 53% | |
*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.
