Barley Risotto With Wild Mushrooms Recipe

Name: Barley Risotto With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 cups thinly sliced leek (about 2 large); 8 ounces oyster mushrooms, sliced; 8 ounces cremini mushrooms, sliced; 5 ounces shiitake mushrooms, stemmed and sliced; 1 cup uncooked pearl barley; 1 tablespoon minced garlic; 1/2 cup dry white wine; 2 teaspoons chopped fresh thyme, divided; 8 cups water; 1/2 ounce dried porcini mushrooms, coarsely chopped; 3 ounces vegetarian Parmesan cheese, grated (about 3/4 cup); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 tablespoon extra-virgin olive oil
2 cups thinly sliced leek (about 2 large)
8 ounces oyster mushrooms, sliced
8 ounces cremini mushrooms, sliced
5 ounces shiitake mushrooms, stemmed and sliced
1 cup uncooked pearl barley
1 tablespoon minced garlic
1/2 cup dry white wine
2 teaspoons chopped fresh thyme, divided
8 cups water
1/2 ounce dried porcini mushrooms, coarsely chopped
3 ounces vegetarian Parmesan cheese, grated (about 3/4 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add leek; saute 10 minutes or until tender. Add oyster, cremini, and shiitake mushrooms; cook 15 minutes or until tender, stirring occasionally. Add barley and garlic; cook 2 minutes or until toasted and fragrant, stirring frequently. Add wine and 1 teaspoon thyme; simmer 1 minute or until liquid is nearly absorbed. Add 8 cups water and porcini mushrooms. Reduce heat, and simmer 1 hour or until barley is tender and creamy, stirring frequently. Stir in cheese, salt, and pepper. Sprinkle with remaining 1 teaspoon thyme. Serve immediately.
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167

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 14 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 2 cups thinly sliced leek (about 2 large), 8 ounces oyster mushrooms, sliced, 8 ounces cremini mushrooms, sliced, and more.

Yes, Barley Risotto With Wild Mushrooms falls under the Seafood 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 Risotto With Wild Mushrooms

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