Barley Mushroom Risotto Nutty Flavor (Printable Version)
Wholesome barley with sautéed mushrooms and crunchy toasted nuts offers a creamy, flavorful dish.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley, rinsed
→ Mushrooms
02 - 10 oz mixed mushrooms (cremini, shiitake, button), sliced
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Liquids
07 - 1/2 cup dry white wine
08 - 4 cups low-sodium vegetable broth, kept warm
09 - 1/4 cup grated Parmesan cheese, plus extra for serving
→ Nuts
10 - 1/3 cup toasted walnuts or hazelnuts, roughly chopped
→ Herbs & Seasoning
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil and butter in a large heavy-bottomed pan over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes; stir in garlic and cook for 1 additional minute.
02 - Add sliced mushrooms and sauté for 5 to 7 minutes until they release their juices and turn golden brown.
03 - Stir in rinsed pearl barley and cook for 2 minutes to lightly toast.
04 - Pour in dry white wine and cook, stirring frequently, until mostly absorbed.
05 - Add a ladle of warm vegetable broth, stirring often. Wait until most liquid is absorbed before adding the next ladle. Repeat this process for 35 to 40 minutes until barley is tender yet slightly firm to the bite.
06 - Stir in grated Parmesan cheese, toasted nuts, and half of the chopped parsley. Season with salt and freshly ground black pepper to taste.
07 - Ladle into bowls and garnish with remaining parsley and additional Parmesan if desired. Serve immediately.
# Expert Advice:
01 -
- It's secretly easier than traditional risotto but tastes just as impressive, with that same silky texture and depth of flavor
- Pearl barley gives you a subtle nutty bite that keeps changing with each spoonful, making it feel more interesting than regular rice
- The combination of earthy mushrooms and toasted nuts creates layers of flavor that make you feel like you're eating something far more complicated than it actually is
02 -
- Pearl barley takes longer to cook than arborio rice, but this isn't a weakness—it's an advantage. The extra cooking time means deeper flavor development and a creamier result. Don't rush it or turn up the heat to speed things along.
- Keep your broth warm in a separate pot before you start. Cold broth added to a hot pan will shock the cooking process and create uneven texture. This one detail completely changes the final result.
- The creamy texture doesn't come from heavy cream—it comes from the barley itself releasing its starches into the broth as you stir and cook. This is why constant stirring matters and why you shouldn't skip those moments of patient attention.
03 -
- The stirring isn't busywork—it's essential. As you stir, you're encouraging the barley to release its starches into the liquid, which is what creates that silky, creamy texture without any cream. This is the heart of risotto technique, whether you're using barley or rice.
- If you're cooking for someone who loves wine, serving this alongside a crisp white like Pinot Grigio makes the entire meal feel more special. The wine's acidity echoes what's already in the risotto, creating a harmonious pairing that tastes thoughtful without being complicated.