Barley and Mushroom Risotto

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 bowl
    • Difficulty Level

This is a recipe for barley and mushroom risotto. The barley becomes rich and creamy when cooked gradually in stock and is a delicious change from the usual rice version. I can even say I may love this one more than the rice.

The barley still keeps its chew but is creamier than rice and the mushrooms give this dish a wonderful earthy flavor. Plus, it can be eaten as a side dish or a vegetarian entrée. Try our recipe for barley risotto today!

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Ingredients

  • 8 oz cremini mushrooms
  • 6 oz sliced portobello caps
  • 1 onion, diced
  • 1 clove garlic, minced or pressed
  • 4 fresh bay leaves
  • 1 cup pearl barley
  • 1/2 cup white wine
  • 1 tbsp olive oil
  • 4 cups veggie stock
  • 1/2 cup parmesan, grated
  • salt
  • pepper

Instructions

  • 1. Put 2 tbsp butter or oil in a large, deep nonstick skillet over medium heat. When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
  • 2. Add the barley and cook, stirring occasionally, for about 2 to 3 minutes.
  • 3. Add the bay leaves and garlic, cooking for an additional 1 minute. Season with salt and pepper, then deglaze with the white wine. Stir.
  • 4. Use a ladle and begin adding the stock, a cup or so at a time, stirring after each spoonful. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat at medium, stirring frequently for about 25 minutes.
  • 5. Meanwhile, in a skillet, sauté the mushrooms with olive oil until lightly browned. Remove from pan and add to the barley risotto when the barley is softened. Season with salt and pepper to taste.
  • 6. Stir, add in the parmesan cheese, cook for another 2 minutes and serve. Enjoy.

Instructions

  • 1. Put 2 tbsp butter or oil in a large, deep nonstick skillet over medium heat. When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
  • 2. Add the barley and cook, stirring occasionally, for about 2 to 3 minutes.
  • 3. Add the bay leaves and garlic, cooking for an additional 1 minute. Season with salt and pepper, then deglaze with the white wine. Stir.
  • 4. Use a ladle and begin adding the stock, a cup or so at a time, stirring after each spoonful. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat at medium, stirring frequently for about 25 minutes.
  • 5. Meanwhile, in a skillet, sauté the mushrooms with olive oil until lightly browned. Remove from pan and add to the barley risotto when the barley is softened. Season with salt and pepper to taste.
  • 6. Stir, add in the parmesan cheese, cook for another 2 minutes and serve. Enjoy.

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  • Average Rating

    (5 / 5)


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