Mushroom Barley Risotto Recipe

Name: Mushroom Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups chicken stock or canned low-salt chicken broth; 2 teaspoons butter; 1 cup finely chopped onion; 1 cup pearl barley; 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried; 1 bay leaf; 2 teaspoons olive oil; 1 pound assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced; 1 garlic clove, minced; 2 tablespoons chopped fresh Italian parsley

Servings: persons

1
Bring chicken stock to boil in heavy medium saucepan.
2
Remove from heat, cover and set aside.
3
Melt 2 teaspoons butter in large nonstick skillet over low heat.
4
Add onion and saute until translucent, about 5 minutes.
5
Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil.
6
Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes.
7
Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
8
Meanwhile, heat oil in another large nonstick skillet over high heat.
9
Add mushrooms; saute until beginning to brown, about 3 minutes.
10
Stir in garlic.
11
Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes.
12
Mix in parsley and barley mixture.
13
Season with salt and pepper.
14
Spoon risotto into bowls and serve immediately.

577

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 10 ingredients. The key ingredients include: 4 1/2 cups chicken stock or canned low-salt chicken broth, 2 teaspoons butter, 1 cup finely chopped onion, 1 cup pearl barley, and more.

Yes, Mushroom Barley Risotto falls under the Meat & Poultry 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