Oyster Mushroom and Barley Risotto
Elevate your dinner table with this hearty and wholesome Oyster Mushroom and Barley Risotto, a modern twist on a classic Italian favorite. Featuring tender, golden-browned oyster mushrooms and nutty pearl barley, this dish offers a unique, earthy flavor profile while providing a nutritious alternative to traditional arborio rice. The risotto is cooked to creamy perfection by gradually infusing barley with warm vegetable broth, enhanced with dry white wine, aromatic garlic, and onion. Finished with rich Parmesan cheese, velvety butter, and a garnish of fresh parsley, it’s a comforting yet elegant meal that’s perfect for cozy weeknights or special occasions. Served warm, this recipe captures the essence of seasonal simplicity while being packed with flavor and texture. Ideal for mushroom lovers and risotto enthusiasts, this dish is a satisfying vegetarian delight you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 5 cups Vegetable broth
- 8 oz Oyster mushrooms
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Unsalted butter
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable broth in a saucepan over low heat and keep it warm throughout the cooking process.
Clean and slice the oyster mushrooms into bite-sized pieces.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden and tender. Season with a pinch of salt and pepper, then set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute.
Stir in the pearl barley and toast it for 2-3 minutes, stirring frequently, until it is lightly golden and coated in the oil.
Deglaze the pan by pouring in the dry white wine. Stir constantly until the wine is mostly absorbed by the barley.
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow the barley to absorb most of the liquid before adding the next ladleful. Repeat this process for about 30-35 minutes, until the barley is tender but still has a slight bite.
Once the barley is cooked, stir in the sautéed mushrooms, grated Parmesan cheese, and unsalted butter. Mix well until the risotto is creamy and well combined.
Season the risotto with salt and black pepper to taste.
Garnish with freshly chopped parsley and serve warm. Enjoy your Oyster Mushroom and Barley Risotto!
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 6.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 909 mg | 19% | |
*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.
