Barley Risotto With Wild Mushrooms And Parmesean Ch

Name: Barley Risotto With Wild Mushrooms And Parmesean Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 cups low-salt chicken, beef or veal broth; 6 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 medium garlic cloves, minced; 2 cups pearl barley (about 13 ounces), rinsed, drained; 1 6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced; or equivalent dried mushrooms; 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces); 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh Italian parsley; 1 tablespoon chopped fresh basil

Servings: persons

6 1/2 cups low-salt chicken, beef or veal broth
6 tablespoons unsalted butter
1 medium onion, finely chopped
2 medium garlic cloves, minced
2 cups pearl barley (about 13 ounces), rinsed, drained
1 6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced
or equivalent dried mushrooms
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil

1
Warm broth in medium saucepan. (If using dried mushrooms, add to broth.)
2
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onion and garlic; saute until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
3
Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and saute until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

923

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 6 1/2 cups low-salt chicken, beef or veal broth, 6 tablespoons unsalted butter, 1 medium onion, finely chopped, 2 medium garlic cloves, minced, and more.

Yes, Barley Risotto With Wild Mushrooms And Parmesean Cheese falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Barley Risotto With Wild Mushrooms And Parmesean Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions