Barley Warming Mushroom Risotto (Printable Version)

Nutty barley and savory mushrooms combine in a warm, comforting Italian main with fresh herbs.

# Ingredient List:

→ Grains

01 - 1 cup pearl barley, rinsed

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 14 oz mixed mushrooms (cremini, shiitake, button), sliced
06 - 1 large carrot, diced
07 - 2 celery stalks, diced
08 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
09 - 1 tablespoon fresh parsley, chopped, plus extra for garnish

→ Liquids

10 - 1/2 cup dry white wine
11 - 4 cups vegetable broth, kept warm

→ Dairy

12 - 3 tablespoons unsalted butter
13 - 1/2 cup grated Parmesan cheese, plus extra for serving

→ Seasonings

14 - Salt, to taste
15 - Freshly ground black pepper, to taste

# How to Make It:

01 - Heat olive oil in a large heavy-bottomed saucepan over medium heat. Add finely chopped onion and cook till softened, approximately 3 minutes.
02 - Incorporate minced garlic, diced carrot, and celery; cook for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in sliced mushrooms and thyme, cooking until mushrooms release juices and start to brown, about 6 to 8 minutes.
04 - Add rinsed barley and stir for 1 to 2 minutes to evenly coat with oil and toast lightly.
05 - Pour in dry white wine and stir until almost completely absorbed.
06 - Add a ladle of warm vegetable broth; stir frequently and allow each addition to be absorbed before adding more. Continue for 30 to 35 minutes until barley is tender yet slightly chewy.
07 - Remove from heat and stir in unsalted butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
08 - Stir in chopped parsley, garnish with extra Parmesan and parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It's forgiving—barley won't turn to mush the way rice sometimes does, giving you a wider window to get it just right.
  • The mushrooms turn deeply golden and funky in the best way, making this feel far more luxurious than the modest ingredient list suggests.
  • It warms you from the inside out and actually tastes better the next day, so you can cook it without stressing about timing.
02 -
  • The constant stirring is not optional theater—it's what releases the starch and creates that creamy texture barley is famous for, so don't walk away from the stove.
  • If your mushrooms release a lot of liquid, let them cook uncovered a bit longer so they actually brown instead of steam; this is where the real flavor lives.
  • Barley absorbs more liquid than rice does, so if it looks too thick before the grains are tender, add a splash more broth rather than panicking.
03 -
  • Slice your mushrooms uniformly so they cook at the same rate, and don't crowd the pan—if you do, they steam instead of brown.
  • Keep a kettle of extra broth warm just in case; sometimes barley is thirsty and will need more liquid than you expect.
  • The barley is done when it's tender but still has a slight firmness in the center—overcooking it an extra minute or two transforms it from creamy to mushy.

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