Mushroom Barley Risotto Recipe – Italian Special
Mushroom barley risotto is a hearty and flavorful twist on the classic Italian dish, using barley instead of Arborio rice for a nutty texture. The earthy mushrooms and savory broth come together with the barley to create a creamy, comforting dish, perfect for a cozy meal. It’s a great vegetarian option and offers a wholesome, satisfying alternative to traditional risotto.
- Prep Time5 min
- Cook Time35 min
- Total Time40 min
Mushroom Barley Risotto Recipe Ingredients:
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (such as cremini, button, or a mix)
- 4 cups vegetable or chicken broth, kept warm
- 1/2 cup dry white wine (optional)
- 1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Prepare the Barley:
Rinse the barley under cold water and set aside.
Saute the Vegetables:
Heat olive oil in a large pan or Dutch oven over medium heat.
Add the onion and cook for about 3-4 minutes, until softened.
Add the garlic and cook for another minute.
Cook the Mushrooms:
Add the sliced mushrooms to the pan and cook for 5-7 minutes, until they release their moisture and begin to brown.
Add the Barley:
Stir in the barley and cook for about 2 minutes, allowing it to lightly toast and absorb the flavors.
Deglaze with Wine (Optional):
If using wine, pour it in now and stir until the wine is mostly absorbed by the barley.
Add Broth and Simmer:
Begin adding the warm broth, one ladle at a time, stirring frequently.
Allow the liquid to absorb before adding more broth. Continue this process for about 30-40 minutes, or until the barley is tender and creamy.
Stir occasionally.
Finish the Dish:
Once the barley is cooked and creamy, stir in thyme, salt, and pepper to taste.
If you like, mix in grated Parmesan cheese for extra creaminess.
Serve:
Garnish with fresh parsley and serve hot.
Recipe Notes:
Barley Texture : Barley takes longer to cook than rice, so be patient. It will be chewier.
Broth : Use warm broth for better cooking.
Mushrooms : You can use any type of mushrooms you like.
Storage : Store leftovers in the fridge for 2-3 days. Reheat with a little broth.
