Pearl Barley Risotto Orzotto with Sauteed Mushrooms
Indulge in the rich, earthy flavors of Pearl Barley Risotto Orzotto with Sautéed Mushrooms—an irresistibly creamy and wholesome twist on classic risotto. This recipe swaps traditional arborio rice for nutty, nutrient-rich pearl barley, creating a hearty base that’s simmered to perfection with white wine and savory vegetable stock. Featuring golden sautéed cremini mushrooms infused with thyme, every bite bursts with umami goodness, balanced beautifully by the velvety richness of parmesan and butter. Perfect for a cozy dinner or an impressive vegetarian main course, this dish is finished with a sprinkle of fresh parsley for a pop of color and flavor. Elevate your weeknight meals with this comforting, gourmet-inspired recipe that’s as satisfying as it is nutritious. Keywords: pearl barley risotto, orzotto with mushrooms, vegetarian dinner ideas, creamy barley recipes, hearty comfort food.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 4 cups Vegetable stock
- 0.5 cup White wine
- 2 cups Cremini mushrooms, sliced
- 1 teaspoon Thyme, fresh or dried
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 2 tablespoons Parsley, finely chopped
- to taste Salt
- to taste Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and cook, stirring, for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the pearl barley and cook for 1-2 minutes to lightly toast the grains.
Pour in the white wine and let it simmer, stirring, until it is mostly absorbed by the barley.
Reduce heat to medium-low and begin adding the vegetable stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take about 30-35 minutes. Check for doneness; the barley should be tender but still have a slight chew.
In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and thyme, cooking for 5-7 minutes until the mushrooms are golden and any released liquid has evaporated.
Season the mushrooms with salt and black pepper to taste, then remove from heat and set aside.
Once the barley has fully cooked, stir in the grated Parmesan cheese and unsalted butter until creamy. Adjust salt and pepper, if needed.
Fold the sautéed mushrooms into the orzotto, reserving a few for garnish.
Serve warm, garnished with the reserved mushrooms and chopped parsley.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.6 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 771 mg | 16% | |
*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.
