Barley & Mushroom Risotto Recipe

Name: Barley & Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 8 ounces cremini mushrooms or 8 ounces portabella mushrooms; 2 tablespoons olive oil; 4 cups chicken stock or 4 cups vegetable stock; 12 ounces dark beer; 1 cup pearl barley; 1 teaspoon fresh thyme or ¾ teaspoon dried thyme; 1 large garlic clove; ¼ teaspoon sea salt; fresh ground pepper

Servings: persons

1 medium onion
8 ounces cremini mushrooms or 8 ounces portabella mushrooms
2 tablespoons olive oil
4 cups chicken stock or 4 cups vegetable stock
12 ounces dark beer
1 cup pearl barley
1 teaspoon fresh thyme or ¾ teaspoon dried thyme
1 large garlic clove
¼ teaspoon sea salt
fresh ground pepper

1
Mix the stock and bottle of beer in a small pan and heat to near boiling on a back burner.
2
Then lower the heat to keep it warm.
3
Chop the onion and mushrooms before browning them in the olive oil.
4
Carefully add two cups of the warm stock.
5
Next add the barley, thyme, garlic, sea salt, pepper and bring to a slow simmer.
6
Cover, lower the heat and cook until the broth is absorbed.
7
Add stock as needed and simmer until the barley is fully cooked, about 50 to 60 minutes.
8
For Vegetarian omit the chicken stock and use a vegetarian beer.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium onion, 8 ounces cremini mushrooms or 8 ounces portabella mushrooms, 2 tablespoons olive oil, 4 cups chicken stock or 4 cups vegetable stock, 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.

Barley & Mushroom Risotto

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