How to Make Barley Mushroom Risotto - A Step-by-Step Guide

Barley mushroom risotto is a delicious and hearty dish that is perfect for cold winter nights. This recipe takes the traditional Italian risotto and gives it a healthy twist by using barley instead of rice. The nutty flavor of the barley combined with the earthy flavor of the mushrooms creates a rich and satisfying dish that is sure to please even the most discerning palates.

One of the best things about this recipe is that it is incredibly easy to make. Unlike traditional risotto, wh...

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Ingredients

  • 5 cups chicken broth
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 cup pearl barley
  • ¾ teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 pound mushrooms, sliced
  • 2 garlic, chopped
  • 2 tablespoons chopped fresh parsley

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6
  • Yield: 6 servings

  • Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
  • Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.
  • Nutrition

    194 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 9mg
    • Sodium: 822mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 6g
    • Total Sugars: 3g
    • Protein: 7g
    • Vitamin C: 5mg
    • Calcium: 24mg
    • Iron: 2mg
    • Potassium: 378mg