Barley & Mushroom Risotto – a delicious recipe with chicken broth, butter, onion, bella mushrooms, shiitake mushrooms, barley. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Bring the broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm.
2
In a large saucepan, melt the butter. Add the onions and garlic and cook over medium heat until the onions soften, about 3 minutes.
3
Add the mushrooms and cook for about 5 minutes. Season with salt and pepper.
4
Add the barley and cook for 1 minute. Add half of the broth, reduce the heat to medium-low, and summer until the barley absorbs the broth completely, stirring every now and again. Continue adding the remaining broth, a ladle-full at a time, and simmering the barley until it is creamy and tender. This will take about 45 minutes -- stir occasionally.
5
Add the cheese, parsley, and cream. Season with salt and pepper to taste and serve hot.
981
kcal
Calories
39
g
Fat
11
g
Carbs
142
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 cups chicken broth, 1/4 cup butter, 1 cup diced onion, 8 ounces baby bella mushrooms, chopped, and more.
Yes, Barley & Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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