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 tablespoons olive oil; 1 cup chopped yellow onion; 12 ounces cleaned and sliced crimini mushrooms; 3 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh thyme; 2 cloves garlic, minced; 1 cup pearl barley; 6 cups vegetable broth; 1 tablespoon unsalted butter; 1/2 cup parmesan cheese, shredded

Servings: persons

2 tablespoons olive oil
1 cup chopped yellow onion
12 ounces cleaned and sliced crimini mushrooms
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 cup pearl barley
6 cups vegetable broth
1 tablespoon unsalted butter
1/2 cup parmesan cheese, shredded

1
1. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Saute onion until it starts to brown, about 5 minutes.
2
2. Add the mushrooms and saute until they have released all of their liquid and are golden brown, about 10 minutes. You can add 1 to 3 tablespoons of water if they start to stick.
3
3. Stir in the herbs and garlic, then add the barley and stir to coat for 1 minute. Add 4 cups of the broth and bring to a boil over high heat.
4
4. Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Reduce the heat to medium and add more broth, 1/2 cup at a time, stirring until each addition is absorbed, until the barley is tender but still slightly firm. You may not use all of the broth, but you will use most of it.
5
5. Remove the pan from the heat and add the butter and cheese, stirring until incorporated. Season with salt and pepper, to taste.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 2 tablespoons olive oil, 1 cup chopped yellow onion, 12 ounces cleaned and sliced crimini mushrooms, 3 tablespoons chopped fresh parsley, 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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