Mushroom Barley Risotto

Elevate your weeknight dinner game with this hearty and satisfying Mushroom Barley Risotto, a rustic twist on a classic Italian dish. Made with nutty pearl barley instead of traditional Arborio rice, this recipe delivers a wholesome, chewy texture that pairs beautifully with earthy cremini mushrooms and aromatic fresh thyme. Simmered to perfection in savory vegetable broth and enriched with a splash of dry white wine, this dish achieves a creamy consistency without constant stirring. Finished with a generous helping of Parmesan cheese and fresh parsley, this one-pot vegetarian delight is as comforting as it is elegant. Perfect for cozy dinners or impressive entertaining, this risotto is packed with flavor, nutrients, and charm.

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Pearl barley
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 8 ounces Cremini mushrooms, thinly sliced
• 0.5 cup Dry white wine
• 1 teaspoon Fresh thyme leaves
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground

Directions

Step 1

Heat the vegetable broth in a medium saucepan over low heat and keep it warm while preparing the risotto.

Step 2

In a large skillet or saucepan, heat olive oil and butter over medium heat.

Step 3

Add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they have released their liquid and are golden brown.

Step 6

Stir in the pearl barley and cook for 1-2 minutes, coating it with the oil and butter mixture.

Step 7

Pour in the dry white wine and deglaze the pan, scraping any browned bits from the bottom. Allow the wine to simmer until mostly absorbed, about 2 minutes.

Step 8

Add 1 cup of the warm vegetable broth and stir. Reduce the heat to medium-low and let the barley gently simmer. Stir occasionally until the liquid is absorbed.

Step 9

Continue adding the broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 30-35 minutes until the barley is tender with a slight chew.

Step 10

Once the barley is cooked, stir in the fresh thyme leaves, grated Parmesan cheese, and chopped parsley. Season with salt and freshly ground black pepper to taste.

Step 11

Remove from heat, cover, and let the risotto rest for 5 minutes before serving.

Step 12

Serve warm, garnished with extra Parmesan cheese and parsley, if desired.

Nutrition Facts

Serving size	1693.8 grams (1693.8g)

Amount per serving	% Daily Value*
Calories	1786

Total Fat 63.30g	81%
Saturated Fat 21.70g	109%
Polyunsaturated Fat 5.50g
Cholesterol 71mg	24%
Sodium 4151mg	180%
Total Carbohydrate 237.90g	87%
Dietary Fiber 47.30g	169%
Total Sugars 26.00g
Protein 60.50g	121%

Vitamin D 16IU	80%
Calcium 709mg	55%
Iron 12mg	67%
Potassium 3431mg	73%

*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.

Source of Calories

Fat: 32.3%

Protein: 13.7%

Carbs: 54.0%