Mushroom And Barley Risotto Recipe

Name: Mushroom And Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 1/2 ounce dried porcini mushrooms; 2 tablespoons olive oil; 1 1/2 cups chopped onion; 1 (8-ounce) package cremini mushrooms, sliced; 5 garlic cloves, minced; 2 cups uncooked pearl barley; 3 tablespoons brandy; 1 3/4 cups water; 1 cup fat-free, lower-sodium chicken broth; 2 ounces fresh pecorino Romano cheese, divided; 1/2 teaspoon kosher salt; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

2 cups boiling water
1/2 ounce dried porcini mushrooms
2 tablespoons olive oil
1 1/2 cups chopped onion
1 (8-ounce) package cremini mushrooms, sliced
5 garlic cloves, minced
2 cups uncooked pearl barley
3 tablespoons brandy
1 3/4 cups water
1 cup fat-free, lower-sodium chicken broth
2 ounces fresh pecorino Romano cheese, divided
1/2 teaspoon kosher salt
1/4 cup chopped fresh flat-leaf parsley

1
Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.
2
Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.
3
Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.

1517

kcal

Calories

135

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 cups boiling water, 1/2 ounce dried porcini mushrooms, 2 tablespoons olive oil, 1 1/2 cups chopped onion, and more.

Yes, Mushroom And Barley Risotto falls under the Soups & Stews 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!

Mushroom And Barley Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions