Barley Mushroom Risotto Boost (Printable Version)

Nutty pearl barley cooked with mushrooms, spinach, and fresh herbs for a hearty, comforting dish.

# Ingredient List:

→ Grains

01 - 1 cup pearl barley, rinsed

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 cups mixed mushrooms (cremini, shiitake, button), sliced
06 - 2 cups baby spinach, roughly chopped

→ Liquids

07 - 4 cups low-sodium vegetable broth, kept warm
08 - 1/2 cup dry white wine (optional)

→ Dairy

09 - 1/3 cup freshly grated Parmesan cheese
10 - 2 tbsp unsalted butter

→ Herbs and Seasoning

11 - 2 tbsp fresh parsley, chopped
12 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
13 - Salt and black pepper, to taste

→ Boosters

14 - 1 tbsp lemon juice
15 - 1/4 cup toasted walnuts, chopped (optional)

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3 to 4 minutes.
02 - Add garlic and sliced mushrooms. Sauté until mushrooms soften and liquid evaporates, approximately 5 to 6 minutes.
03 - Stir in rinsed pearl barley and toast for 2 minutes, stirring frequently.
04 - Pour in optional white wine, stirring until mostly absorbed by the barley.
05 - Add 1 cup of warm vegetable broth and cook, stirring often, until absorbed. Continue adding broth one cup at a time, stirring until each addition is absorbed before adding more, for about 35 minutes or until barley is tender yet slightly firm.
06 - Stir in baby spinach and cook until wilted, about 2 minutes.
07 - Remove from heat. Stir in butter, Parmesan, parsley, thyme, and lemon juice. Season with salt and black pepper to taste.
08 - Plate risotto and garnish with additional Parmesan and toasted walnuts if desired.

# Expert Advice:

01 -
  • The pearl barley gives you that luxurious creamy texture without requiring constant stirring like traditional risotto—it's more forgiving and honest in its cooking
  • One pot means less cleanup, but the flavors are so deep and complex you'd never guess it came together so simply
  • Packed with immune-boosting garlic, mushrooms, and fresh herbs that make you feel like you're doing something really good for yourself with every spoonful
02 -
  • Keep that broth warm the entire time—adding cold broth will lower the temperature and make the barley cook unevenly. This is one of those hard lessons learned from making risotto dozens of times.
  • The barley will seem to take forever around the 30-minute mark, but trust the process. Unlike rice risotto which takes 18 minutes, barley's thicker hull needs that full 35 minutes to become truly tender.
  • Never, ever skip the lemon juice at the end. It's the difference between a dish that feels rich and heavy versus one that sings on your palate. I learned this the hard way when I tried to skip it thinking I was saving calories.
03 -
  • Grate your Parmesan yourself just before cooking—it melts silkily into the warm barley in a way that pre-shredded cheese, with its anti-caking agents, simply cannot match
  • The secret to restaurant-quality risotto is understanding that it's finished when it flows gently on the plate like lava, not when it's stiff. If it seems too thick, loosen it with a little warm broth or pasta water at the end

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