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: 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

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

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

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 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.

Mushroom Barley Risotto

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