Mushroom Barley Risotto
This hearty Mushroom and Barley Risotto recipe combines the earthy flavors of crimini mushrooms with the nutty taste of pearl barley, simmered in a savory vegetable broth. Each bite is packed with a satisfying blend of aromatics, herbs, and grated Parmesan cheese, creating a comforting dish that is perfect for a cozy evening meal.
— Constant Cookbook
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
- ½ cup parmesan cheese, shredded
Instructions
- 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. 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. 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. Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Reduce the heat to medium and add more broth, ½ 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. Remove the pan from the heat and add the butter and cheese, stirring until incorporated. Season with salt and pepper, to taste.
Cook Time
45M
Prep Time
PT15M
Yield
4 servings
Nutrition
- Calories: 369 kcal
- Carbohydrate Content: 52 g
- Protein Content: 12 g
- Fat Content: 13 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 16 mg
- Sodium Content: 824 mg
- Fiber Content: 9 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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