Mushroom And Spinach Barley Risotto Recipe

Name: Mushroom And Spinach Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups barley; 1 tablespoon olive oil; 1 onion, chopped; 1 garlic clove, minced; 4 cups vegetable stock; 200 g button mushrooms, sliced; 20 g dried shiitake mushrooms; 250 g frozen spinach, thawed undrained; 1/2 cup parmesan cheese, shredded; pepper

Servings: persons

1
Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.
2
Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.
3
Add the barley and coat with oil.
4
Add stock and bring to the boil.
5
Place barley mix in slow cooker and add mushrooms, including soaking water.
6
Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.
7
When barley is tender, add spinach and mix well.
8
Add parmesan and serve with black pepper.
9
Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.

175

kcal

Calories

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 10 ingredients. The key ingredients include: 1 1/2 cups barley, 1 tablespoon olive oil, 1 onion, chopped, 1 garlic clove, minced, and more.

Yes, Mushroom And Spinach Barley 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.

That's it — enjoy your meal!

Mushroom And Spinach Barley Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions