Mushroom-Barley "Risotto" Recipe

Name: Mushroom-Barley "Risotto"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cups chopped onions; 2 garlic cloves, finely chopped; 4 cups mixed mushrooms, such as chanterelle, cremini, morel, and oyster, cut into bite-size pieces; 1 cup pearl barley; 3 cups vegetable stock or water; 1 teaspoon kosher salt; 1/2 teaspoon turmeric; 1/2 cup grated Parmigiano-Reggiano cheese; 1/2 teaspoon freshly ground black pepper; 1 tablespoon unsalted butter, chopped; Lemon wedges

Servings: persons

1 tablespoon olive oil
2 cups chopped onions
2 garlic cloves, finely chopped
4 cups mixed mushrooms, such as chanterelle, cremini, morel, and oyster, cut into bite-size pieces
1 cup pearl barley
3 cups vegetable stock or water
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter, chopped
Lemon wedges

1
Heat the oil in a heavy-bottomed saucepan over medium heat until a piece of onion sizzles when added.
2
Add the onions; cook until lightly browned, about 5 minutes.
3
Stir in the garlic and cook until it turns white, 30 seconds.
4
Add the mushrooms; cook until soft, about 5 minutes more.
5
Stir in the barley to coat.
6
Add the stock, salt, and turmeric; bring to a boil.
7
Lower to a simmer.
8
Cover and cook, stirring occasionally, until the barley is tender and liquid is absorbed.
9
Remove from heat.
10
Stir in the Parmigiano-Reggiano, pepper, and butter.
11
Serve with lemon wedges.

303

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 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups chopped onions, 2 garlic cloves, finely chopped, 4 cups mixed mushrooms, such as chanterelle, cremini, morel, and oyster, cut into bite-size pieces, and more.

Yes, Mushroom-Barley "Risotto" falls under the General 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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