Barley and Mushroom Risotto

By amanda

Hi there, food lover! 👋 Ready to embrace the comforting aroma of an age-old Italian classic? Let’s take a flavorful journey together with a humble twist — the Barley and Mushroom Risotto. 🍄💛

This dish brings together the earthy tones of mushrooms and the nutty warmth of pearl barley, slowly simmered into creamy perfection. Unlike traditional risotto made with Arborio rice, this version offers a wholesome, rustic touch — one cherished by countryside cooks for generations. Imagine a chilly evening, the scent of garlic and thyme wafting through your kitchen, and the satisfying stir of barley soaking up flavorful broth. It’s slow food at its finest — grounding, nourishing, and soul-soothing. 🌾✨

Whether you’re preparing it for a cozy family dinner, a meatless Monday treat, or to impress your guests with something hearty yet elegant, this risotto hits all the right notes. It’s deliciously rich, beautifully textured, and surprisingly simple to make. Gather your ingredients, pour yourself a little wine (you’ll need some for the dish too 😉), and let’s get stirring!

Ingredients

For the Risotto

  • 1 cup pearl barley
  • 2 tbsp olive oil or butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups mixed mushrooms (cremini, button, or shiitake), sliced
  • 1/2 cup dry white wine (optional but traditional)
  • 4 cups vegetable or chicken stock, kept warm
  • 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tbsp chopped parsley
  • Salt and freshly ground black pepper, to taste

Optional Garnish

  • A drizzle of truffle oil
  • Extra Parmesan shavings
  • Fresh herbs 🌿

Step-by-Step Directions

  1. Prepare the barley: Rinse the pearl barley under cold water until clear. Drain and set aside.
  2. Sauté the base: In a large skillet or deep saucepan, heat the olive oil (or butter) over medium heat. Add the chopped onion and cook for about 5 minutes, stirring until translucent.
  3. Add the garlic and mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for another 5–7 minutes, until the mushrooms release their juices and start to brown beautifully. 🍄
  4. Deglaze with wine: Pour in the white wine (if using). Stir and let it simmer until most of the liquid evaporates, releasing all that delicious aroma.
  5. Add the barley: Stir in the rinsed barley so it’s well coated with the oil and mushroom mixture. Toast gently for 1–2 minutes — this helps develop the nutty flavor. 🌾
  6. Add stock gradually: Begin adding the warm stock, about 1 cup at a time. Stir occasionally and let the liquid absorb before adding more. Continue for about 35–40 minutes, or until the barley is tender but still slightly chewy.
  7. Season and finish: Once the barley is cooked, reduce the heat and stir in the Parmesan (or nutritional yeast), thyme, and parsley. Adjust salt and pepper to taste. If the risotto feels too thick, add a splash more stock for that perfect creamy consistency.
  8. Serve and garnish: Spoon the risotto into warm bowls, drizzle lightly with truffle oil, and top with extra Parmesan and herbs. Serve immediately while hot — it’s pure comfort in a bowl! 🍽️

Nutritional Information

⏰ Prep Time: 10 minutes
🔥 Cooking Time: 40 minutes
⏳ Total Time: 50 minutes
⚡ Calories per serving: 360
🍽️ Servings: 4

Approximate values per serving:

  • Protein: 12g
  • Fat: 9g
  • Carbohydrates: 58g
  • Fiber: 8g
  • Sugar: 4g
  • Sodium: 290mg
  • Cholesterol: 6mg

#heartymeals #traditionalitalian #comfortfood #barleyrisotto #mushroommagic #homemadecooking #meatlessmonday

Bon appétit and happy cooking! 👩🍳🍽️

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