Low Sodium Creamy Barley Risotto with Mushrooms and Parmesan
Indulge in this Low Sodium Creamy Barley Risotto with Mushrooms and Parmesan, a wholesome twist on classic risotto that’s packed with earthy flavors and plenty of creamy goodness—without the excess salt. Hearty pearl barley takes center stage, offering a nutty chewiness that pairs beautifully with sautéed mushrooms, aromatic garlic, and sweet onion. Simmered in low-sodium broth and enriched with a splash of dry white wine, this dish achieves a velvety, risotto-like texture without the guilt. Fragrant thyme and a hint of zesty lemon juice add layers of complexity, while freshly grated Parmesan ties it all together with a luxurious finish. Perfect for a weeknight dinner or an elegant side dish, this recipe delivers comfort, flavor, and nutrition in every spoonful. Ready in just an hour and ideal for sharing, it’s a satisfying meal you’ll return to time and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup pearl barley
- 4 cups low-sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic clove
- 8 ounces, sliced fresh mushrooms (such as cremini or button)
- 0.5 cup dry white wine
- 1 teaspoon fresh thyme leaves
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
1. Begin by heating the low-sodium chicken or vegetable broth in a saucepan over low heat and keep it warm throughout the process.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
3. Add the finely chopped onion and cook until it becomes translucent, about 4 minutes.
4. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms have softened and released their moisture, about 6 minutes.
5. Add the pearl barley to the mushroom mixture and stir for about 2 minutes to toast slightly.
6. Pour in the dry white wine and cook, stirring frequently, until the wine is absorbed.
7. Begin adding the warm broth, one ladle at a time, to the barley mixture. Stir frequently, allowing each addition to be absorbed before adding the next, which takes about 30-35 minutes. Check the texture as it cooks; the barley should be tender yet chewy.
8. Once the barley is cooked to your liking, stir in the fresh thyme leaves, grated Parmesan cheese, and black pepper. Mix well until the cheese is fully incorporated and the risotto is creamy.
9. Remove from heat, stir in the chopped fresh parsley and lemon juice for a touch of brightness.
10. Serve immediately, garnishing with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 14.8 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 618 mg | 48% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1924 mg | 41% | |
*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.
