High Protein Creamy Barley Risotto with Mushrooms and Parmesan
Elevate your comfort food game with this High Protein Creamy Barley Risotto with Mushrooms and Parmesan—a nutritious twist on a classic Italian favorite. Packed with tender pearl barley, savory mushrooms, and the rich umami of grated Parmesan cheese, this recipe delivers creamy perfection in every bite. The addition of frozen peas and baby spinach boosts the protein and veggie quotient, while white wine and fresh parsley bring vibrant flavors to the dish. A heartwarming meal that’s easy to prepare, this risotto is cooked to velvety smoothness using a one-ladle-at-a-time stock absorption method, ensuring every bite is packed with satisfying texture and depth. Ready in under an hour, this gourmet-inspired dish is ideal for cozy dinners or impressing guests. Perfect for those seeking a high-protein vegetarian-friendly meal, this risotto will leave plates clean and appetites satisfied.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 4 cups chicken stock
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 4 ounces button mushrooms, sliced
- 0.5 cup white wine
- 0.75 cup parmesan cheese, grated
- 1 cup frozen peas
- 2 cups baby spinach
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the chicken stock in a saucepan over medium heat. Once hot, reduce the heat to the lowest setting to keep it warm.
In a large saucepan or deep skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced cremini and button mushrooms to the pan. Cook for 5-7 minutes until the mushrooms are browned and any liquid has evaporated.
Stir in the pearl barley and cook for 2-3 minutes, allowing it to toast slightly.
Pour in the white wine and stir until it has been absorbed by the barley.
Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 30 minutes.
Once the barley is creamy and tender, stir in the grated parmesan cheese until melted and incorporated.
Add the frozen peas and cook for another 2 minutes until they are heated through.
Stir in the baby spinach until wilted, about 1-2 minutes.
Season with salt and black pepper to taste.
Garnish with chopped fresh parsley before serving. Serve immediately and enjoy the creamy, high-protein mushroom barley risotto.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 26.9 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 978 mg | 75% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2387 mg | 51% | |
*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.
