Mushroom Barley Risotto Recipe

Name: Mushroom Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T extra virgin olive oil; 1 large onion finely chopped; 1 pound mushrooms chopped (crimini); 1 1/2 cups pearl barley; 4 sprigs fresh thyme; 8 oz carrots finely chopped; 3 cups veggie broth; 1 oz/ 2/3cup Parmesan Cheese grated; salt and pepper; 1 T Sherry Vinegar (or other acid); 1/4 cup chopped parsley

Servings: persons

1
Saute with Olive oil on medium heat:
2
- 1st onions with some salt/pepper (1/8 t) (5 mins),
3
- Add mushrooms until browned stir occasionally (2 min)
4
- add barley and thyme and stir till brown (2 min)
5
Slow cook/crock pot:
6
- transfer saute and add carrots
7
- add broth and 1 1/2 cup water
8
- add 1/4 t salt
9
Cover and cook until moisture absorbed and barley/carrots tender (about 3 hours)
10
Discard thyme and stir in:
11
- paremssan, vinegard, 1/2 t salt, 1/4 t pepper
12
- thin with water as necessary and top with parsley

634

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 11 ingredients. The key ingredients include: 2 T extra virgin olive oil, 1 large onion finely chopped, 1 pound mushrooms chopped (crimini), 1 1/2 cups pearl barley, 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.

That's it — enjoy your meal!

Mushroom Barley Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions