Barley & Mushroom Risotto
Creamy barley risotto with earthy mushrooms, herbs, and Parmesan cheese.
15 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 1 cup pearl barley
- 4 cups vegetable broth
- 2 cups mixed mushrooms (cremini, shiitake, or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Heat the vegetable broth in a saucepan and keep it warm on low heat.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and browned, about 5-6 minutes. Remove half of the mushrooms and set aside for garnish.
Add the pearl barley to the skillet and stir to coat with the oil and vegetables. Toast the barley for 2 minutes until slightly fragrant.
Pour in the white wine and stir until it is mostly absorbed by the barley, about 2 minutes.
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. Continue this process for about 30-35 minutes until the barley is tender and creamy.
Stir in the butter, Parmesan cheese, and thyme. Season with salt and black pepper to taste.
Garnish with the reserved mushrooms and fresh parsley before serving.
Chef's Tips
- Broth Tip: Keep the broth warm throughout cooking to ensure even absorption and creamy texture.
- Mushroom Varieties: Use a mix of mushrooms for deeper flavor, such as porcini or chanterelles if available.
- Stirring: Stir frequently to release the barley’s starches for a creamier risotto.
- Wine Substitute: If not using wine, replace it with additional broth and a splash of lemon juice for acidity.
- Resting: Let the risotto rest for 2-3 minutes before serving to allow flavors to meld.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to restore creaminess.
