Mushroom Barley Risotto
Elevate your weeknight dinner game with this hearty and satisfying Mushroom Barley Risotto, a rustic twist on a classic Italian dish. Made with nutty pearl barley instead of traditional Arborio rice, this recipe delivers a wholesome, chewy texture that pairs beautifully with earthy cremini mushrooms and aromatic fresh thyme. Simmered to perfection in savory vegetable broth and enriched with a splash of dry white wine, this dish achieves a creamy consistency without constant stirring. Finished with a generous helping of Parmesan cheese and fresh parsley, this one-pot vegetarian delight is as comforting as it is elegant. Perfect for cozy dinners or impressive entertaining, this risotto is packed with flavor, nutrients, and charm.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, thinly sliced
- 0.5 cup Dry white wine
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Heat the vegetable broth in a medium saucepan over low heat and keep it warm while preparing the risotto.
In a large skillet or saucepan, heat olive oil and butter over medium heat.
Add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they have released their liquid and are golden brown.
Stir in the pearl barley and cook for 1-2 minutes, coating it with the oil and butter mixture.
Pour in the dry white wine and deglaze the pan, scraping any browned bits from the bottom. Allow the wine to simmer until mostly absorbed, about 2 minutes.
Add 1 cup of the warm vegetable broth and stir. Reduce the heat to medium-low and let the barley gently simmer. Stir occasionally until the liquid is absorbed.
Continue adding the broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 30-35 minutes until the barley is tender with a slight chew.
Once the barley is cooked, stir in the fresh thyme leaves, grated Parmesan cheese, and chopped parsley. Season with salt and freshly ground black pepper to taste.
Remove from heat, cover, and let the risotto rest for 5 minutes before serving.
Serve warm, garnished with extra Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 26.0 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 709 mg | 55% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3431 mg | 73% | |
*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.
