Risotto-Style Barley with Mushrooms Recipe

Name: Risotto-Style Barley with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 12 ounces coarsely chopped button and/or crimini mushrooms; 1 large portobello mushroom, gills removed, cap and stem chopped; 3 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh thyme; 1 tablespoon minced garlic; 1 cup pearl barley; 5 cups (or more) canned low-salt chicken broth or vegetable broth; 2 tablespoons tomato paste; 1/4 cup grated Parmesan cheese

Servings: persons

1 tablespoon olive oil
1 cup chopped onion
12 ounces coarsely chopped button and/or crimini mushrooms
1 large portobello mushroom, gills removed, cap and stem chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1 cup pearl barley
5 cups (or more) canned low-salt chicken broth or vegetable broth
2 tablespoons tomato paste
1/4 cup grated Parmesan cheese

1
Heat oil in heavy large saucepan over medium heat.
2
Add onion; saute 4 minutes.
3
Add all mushrooms; saute until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes.
4
Stir in herbs and garlic.
5
Add barley and stir 1 minute.
6
Add 4 cups broth and bring to boil.
7
Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.
8
Stir 1 cup broth and tomato paste into barley.
9
Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes.
10
Stir in cheese.
11
Season with salt and pepper.

618

kcal

Calories

Fat

Carbs

100

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 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup chopped onion, 12 ounces coarsely chopped button and/or crimini mushrooms, 1 large portobello mushroom, gills removed, cap and stem chopped, and more.

Yes, Risotto-Style Barley with Mushrooms 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.

Risotto-Style Barley with Mushrooms

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