Mushroom Barley Risotto Recipe

Name: Mushroom Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 cups fat free chicken broth or 4 cups vegetable broth; 2 tablespoons olive oil; 1 small onion, chopped; 3/4 cup pearl barley, sorted and rinsed; 1/3 cup white wine; 8 ounces portabella mushrooms or 8 ounces white button mushrooms, sliced; 2 tablespoons chopped shallots; 2 tablespoons chopped fresh basil; salt and pepper; 3 tablespoons parmesan cheese

Servings: persons

4 cups fat free chicken broth or 4 cups vegetable broth
2 tablespoons olive oil
1 small onion, chopped
3/4 cup pearl barley, sorted and rinsed
1/3 cup white wine
8 ounces portabella mushrooms or 8 ounces white button mushrooms, sliced
2 tablespoons chopped shallots
2 tablespoons chopped fresh basil
salt and pepper
3 tablespoons parmesan cheese

1
In a saucepan, bring the broth to a boil. Cover and turn off the heat.
2
Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
3
Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
4
Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
5
Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
6
Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.

No nutrition data on file — estimate from the ingredient list.

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: 4 cups fat free chicken broth or 4 cups vegetable broth, 2 tablespoons olive oil, 1 small onion, chopped, 3/4 cup pearl barley, sorted and rinsed, and more.

Yes, Mushroom 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.

Mushroom Barley Risotto

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