Barley and Mushroom Risotto (Printable Version)
Hearty barley and mushroom risotto combines nutty grains with savory mushrooms for a comforting, fiber-rich Italian main dish.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley, rinsed
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 14 ounces mixed mushrooms (button, cremini, shiitake), sliced
06 - 1 celery stalk, finely diced
→ Liquids
07 - 4 cups vegetable broth, warmed
08 - 1/2 cup dry white wine
→ Dairy
09 - 2 tablespoons unsalted butter
10 - 1/3 cup grated Parmesan cheese, plus extra for serving
→ Seasonings and Garnish
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - Salt and black pepper to taste
13 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Heat olive oil in a large heavy-bottomed saucepan over medium heat. Add onion and celery, cooking until softened, approximately 5 minutes.
02 - Add minced garlic and sliced mushrooms to the pan. Sauté until mushrooms are browned and any released liquid has evaporated, about 8 minutes.
03 - Stir in the rinsed barley and thyme, cooking for 1-2 minutes to lightly toast the grains.
04 - Pour in the dry white wine, stirring constantly until the liquid is mostly absorbed by the barley.
05 - Add 1 cup of warm vegetable broth and stir frequently until absorbed. Continue adding broth in 1-cup increments, stirring after each addition and allowing complete absorption before adding more, until barley is tender and creamy, approximately 35-40 minutes total.
06 - Stir in butter and Parmesan cheese until fully melted and creamy. Season with salt and black pepper to taste.
07 - Remove from heat, garnish with fresh parsley and additional Parmesan cheese. Serve immediately while hot.
# Expert Advice:
01 -
- The barley creates a risotto with this incredible chewy bite that regular rice versions just cant match and somehow makes the whole dish feel more substantial.
- You can actually step away from the pot occasionally unlike traditional risotto which feels like youre chained to the stove for 30 minutes straight.
02 -
- Unlike rice risotto, barley needs about 5-10 minutes more cooking time, so dont panic if it seems to be taking forever to soften.
- The risotto will continue to thicken after cooking, so serve it while its still slightly loose in the pan for the perfect consistency at the table.
03 -
- Save your parmesan rinds in the freezer and add one to the pot while the barley cooks for an incredible depth of flavor, removing it before serving.
- If your mushrooms are releasing too much liquid and steaming rather than browning, cook them in two batches so they have proper space in the pan.