Barley Mushroom Risotto Hearth (Printable Version)
Oven-baked barley with mushrooms, spinach, and herbs brings warmth and depth to any meal.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley, rinsed
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 12 oz cremini or button mushrooms, sliced
06 - 1 cup baby spinach, roughly chopped
→ Liquids
07 - 1/2 cup dry white wine
08 - 4 cups low-sodium vegetable broth, warmed
→ Dairy
09 - 1/3 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
→ Herbs & Seasonings
11 - 1 teaspoon fresh thyme leaves
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley, for garnish
# How to Make It:
01 - Preheat the oven to 375°F.
02 - In a large oven-safe Dutch oven or deep skillet, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant.
03 - Add mushrooms and thyme; cook for 6–8 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
04 - Stir in barley and toast for 2 minutes.
05 - Pour in the white wine, stirring to deglaze the pan. Cook for 2 minutes until mostly absorbed.
06 - Add the warm vegetable broth, salt, and pepper. Stir well, bring to a simmer, then cover with a tight-fitting lid.
07 - Transfer to the oven and bake for 40 minutes, stirring halfway through, until barley is tender and most liquid is absorbed.
08 - Remove from oven. Stir in spinach, Parmesan, and butter. Cover and let rest 5 minutes for flavors to meld.
09 - Taste and adjust seasoning. Serve warm, garnished with parsley and extra Parmesan.
# Expert Advice:
01 -
- The oven does most of the work for you, no constant stirring required
- Barley adds a wonderful nutty flavor and satisfying chew that rice cannot match
- It reheats beautifully for lunch the next day, if there is any left
02 -
- The barley needs that full 40 minutes to become tender but still retain a pleasant chew
- Stirring halfway through prevents the barley from sticking to the bottom of the pan
- Letting it rest after adding the cheese and butter is crucial for that creamy consistency
03 -
- Rinse the barley thoroughly before using to remove any dust or debris
- Warming the broth really does make a difference in the final texture
- A dry white wine like Pinot Grigio or Sauvignon Blanc works beautifully here