Heart-Healthy Creamy Barley Risotto with Mushrooms and Parmesan

Indulge in the comforting elegance of Heart-Healthy Creamy Barley Risotto with Mushrooms and Parmesan, a wholesome twist on the classic Italian favorite. This recipe swaps traditional arborio rice for nutty pearl barley, creating a fiber-packed and heart-healthy base that cooks to creamy perfection. Sautéed baby bella mushrooms add an earthy richness, while fresh thyme and a touch of Parmesan bring layers of savory flavor to every bite. Made with low-sodium vegetable broth and just a splash of olive oil, this dish is as nutritious as it is delicious. Perfect for a cozy dinner or a special occasion, this risotto is finished with a pop of fresh parsley for a vibrant, satisfying meal that looks as stunning as it tastes. Ready in under an hour and serving four, it’s the ultimate recipe for health-conscious food lovers seeking comfort and flavor in every spoonful!

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces baby bella mushrooms, sliced
• 4 cups low-sodium vegetable broth
• 1 teaspoon fresh thyme leaves
• 0.5 cup freshly grated Parmesan cheese
• 0.25 teaspoon black pepper, freshly ground
• 0.5 teaspoon salt
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Start by placing the vegetable broth in a medium saucepan and warming it over low heat. Keep it warm throughout the cooking process.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent.

Step 3

Add the minced garlic and cook for another minute, stirring constantly to avoid burning.

Step 4

Add the sliced mushrooms to the onion and garlic mixture. Cook for about 8-10 minutes, or until the mushrooms are tender and have released their moisture.

Step 5

Stir in the pearl barley and cook for about 2 minutes, allowing the barley to be well-coated in the oil and aromatics.

Step 6

Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This slow addition process helps make the barley creamy in texture.

Step 7

Continue this process until the barley is tender and the risotto is creamy, which should take about 30-35 minutes. You may not need all the broth, or you might need a little more depending on the barley.

Step 8

Once the barley is cooked to your liking, stir in the fresh thyme, grated Parmesan, black pepper, and salt. Mix well until the Parmesan is melted and well-combined.

Step 9

Remove the pan from the heat and let it sit for a couple of minutes. This resting period allows the flavors to meld.

Step 10

Garnish with freshly chopped parsley before serving warm.

Nutrition Facts

Serving size	(1661.5g)

Amount per serving	% Daily Value*
Calories	1627.6

Total Fat 64.5g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 95.2mg	0%
Sodium 3597.3mg	0%
Total Carbohydrate 192.9g	0%
Dietary Fiber 35.9g	0%
Total Sugars 15.0g
Protein 72.6g	0%

Vitamin D 63.5IU	0%
Calcium 1473.1mg	0%
Iron 7.7mg	0%
Potassium 2511.7mg	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: 35.3%

Protein: 17.7%

Carbs: 47.0%