Barley Mushroom Hearty Risotto (Printable Version)

Wholesome barley and mushrooms paired with Parmesan and herbs create a comforting Italian-style dish.

# Ingredient List:

→ Grains

01 - 1 cup pearl barley, rinsed

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 10 oz cremini or button mushrooms, sliced
06 - 1 medium carrot, diced
07 - 1 celery stalk, diced

→ Liquids

08 - 4 cups vegetable broth, kept warm
09 - 1/2 cup dry white wine

→ Dairy

10 - 1/3 cup grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons unsalted butter

→ Herbs & Seasonings

12 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
13 - Salt and black pepper, to taste
14 - 2 tablespoons chopped fresh parsley for garnish

# How to Make It:

01 - Heat olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion, carrot, and celery; cook for 5 minutes until softened.
02 - Incorporate garlic and mushrooms, cooking for 6 to 8 minutes until mushrooms are golden and moisture has evaporated, stirring occasionally.
03 - Add pearl barley and thyme; stir for 1 to 2 minutes to coat and lightly toast the barley.
04 - Pour in the white wine and cook, stirring, until nearly evaporated.
05 - Add about 1 cup of warm vegetable broth and stir often, allowing barley to absorb the liquid before adding more. Repeat for 30 to 35 minutes until barley is tender yet chewy and the mixture is creamy.
06 - Remove from heat. Stir in butter and Parmesan cheese. Adjust seasoning with salt and black pepper.
07 - Serve immediately, garnished with fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • Pearl barley brings a nutty chew that rice just cant match, and it holds up beautifully without going mushy.
  • The mushrooms turn golden and meaty, soaking up every bit of wine and broth like tiny flavor sponges.
  • Its forgiving enough for a weeknight but impressive enough to serve when someone special comes over.
02 -
  • Do not rush the mushrooms, if you stir them too much theyll steam instead of brown and youll lose all that deep flavor.
  • Barley takes longer than rice, so dont panic if it feels like its taking forever, just keep the broth warm and keep stirring.
  • If it gets too thick before the barley is tender, just add more broth a little at a time until it loosens up.
03 -
  • Taste the barley as you go, it should be tender but still have a little chew, if its mushy youve gone too far.
  • Stir often but not constantly, you want it creamy but you also want to let the bottom get a tiny bit of color for extra flavor.
  • If youre not serving it right away, undercook it slightly and finish it with a bit more broth when youre ready to eat.

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