Wild Mushroom and Barley Risotto
Indulge in the earthy elegance of Wild Mushroom and Barley Risotto, a rustic twist on a classic comfort dish. Bursting with the deep, umami flavors of cremini, shiitake, and oyster mushrooms, this risotto swaps traditional arborio rice for hearty pearl barley, creating a nutty, chewy texture that’s both satisfying and nutrient-packed. Simmered slowly in fragrant vegetable stock and enriched with the creaminess of Parmesan cheese and a touch of butter, each bite is a luxurious blend of savory richness and wholesome goodness. Fresh thyme and parsley brighten the dish, while a splash of dry white wine elevates its complexity. Perfect for a cozy dinner or an impressive vegetarian main course, this risotto offers a gourmet experience right from your kitchen. Serve warm, garnished with extra Parmesan for an unforgettable meal tailored to the season.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 300 grams Wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced
- 1.5 cups Pearl barley
- 0.5 cups Dry white wine
- 5 cups Vegetable stock, warm
- 1 teaspoon Fresh thyme leaves
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
Heat the olive oil and 1 tablespoon of the butter in a large skillet or saucepan over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced wild mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
Stir in the pearl barley and cook for 1-2 minutes, toasting it lightly to enhance its nutty flavor.
Pour in the white wine and stir constantly until it has mostly evaporated, about 2 minutes.
Reduce the heat to medium-low and add 1 cup of the warm vegetable stock. Stir frequently, allowing the barley to absorb the liquid before adding more stock, about 1 cup at a time.
Continue this process—adding stock, stirring, and allowing it to absorb—for about 30-35 minutes, until the barley is tender and creamy.
Add the thyme leaves, grated Parmesan cheese, and the remaining tablespoon of butter. Stir well to combine and season with salt and freshly ground black pepper to taste.
Remove the risotto from the heat and let it sit, covered, for 2 minutes to allow the flavors to meld.
Garnish with fresh parsley and serve warm. Pair with an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 7415 mg | 322% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 21.4 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 692 mg | 53% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3060 mg | 65% | |
*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.
