Creamy Barley Risotto with Mushrooms and Parmesan

Indulge in the hearty comfort of Creamy Barley Risotto with Mushrooms and Parmesan, a wholesome twist on the classic Italian dish. This recipe swaps traditional arborio rice for nutty pearl barley, delivering a satisfying texture and a nutritious boost. Slowly simmered in savory vegetable broth and enriched with dry white wine, the barley absorbs every aromatic note, while sautéed button mushrooms add earthy depth to each bite. Finished with creamy Parmesan, a hint of fresh thyme, and a sprinkle of chopped parsley for a burst of freshness, this dish is as elegant as it is comforting. Perfect for a vegetarian main course or a sophisticated side dish, this risotto pairs beautifully with a crisp white wine. Ready in under an hour, it’s a delightful way to bring restaurant-quality sophistication to your home kitchen.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Pearl barley
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 8 ounces Button mushrooms, sliced
• 4 cups Vegetable broth
• 0.5 cup Dry white wine
• 1 teaspoon Fresh thyme, chopped
• 0.5 cup Parmesan cheese, grated
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a medium saucepan, heat the vegetable broth over low heat and keep it warm.

Step 2

In a large skillet or saucepan over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter.

Step 3

Once the butter is melted, add the chopped onion and cook for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the sliced mushrooms to the pan and cook for about 5 minutes until they are browned and softened.

Step 6

Add the remaining tablespoon of olive oil to the pan and stir in the pearl barley, cooking for 2-3 minutes to lightly toast the grains.

Step 7

Pour in the dry white wine, stirring constantly until the liquid is mostly absorbed by the barley.

Step 8

Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until nearly all the liquid is absorbed before adding more.

Step 9

Continue this process, ladle by ladle, for about 35-40 minutes until the barley is tender but maintains a slight chewiness.

Step 10

Once the barley is cooked to your desired texture, stir in the chopped thyme and the remaining 1 tablespoon of butter.

Step 11

Add the grated Parmesan cheese and stir until creamy. Season with salt and black pepper to taste.

Step 12

Remove the risotto from heat and let it sit for a couple of minutes.

Step 13

Top with freshly chopped parsley before serving for a burst of freshness and color.

Nutrition Facts

Serving size	(1712.5g)

Amount per serving	% Daily Value*
Calories	1893.8

Total Fat 74.4g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 6.2g
Cholesterol 105.8mg	0%
Sodium 5477.6mg	0%
Total Carbohydrate 239.0g	0%
Dietary Fiber 48.6g	0%
Total Sugars 26.2g
Protein 62.2g	0%

Vitamin D 27.2IU	0%
Calcium 718.1mg	0%
Iron 12.5mg	0%
Potassium 3352.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 13.3%

Carbs: 51.0%