High Protein Creamy Barley Risotto with Mushrooms and Parmesan

Indulge in the rich, earthy flavors of this High Protein Creamy Barley Risotto with Mushrooms and Parmesan—a hearty twist on the classic Italian comfort food. Made with wholesome pearl barley instead of traditional Arborio rice, this dish boasts a nutty chewiness and superior nutritional benefits, including a generous protein boost. Sautéed cremini and button mushrooms infuse the risotto with deep, savory notes, while a touch of white wine enhances its sophisticated flavor profile. The dish is finished with creamy Parmesan cheese, vibrant peas, and tender baby spinach, creating a luscious texture and vibrant color. Perfect for cozy dinners or meal prep, this risotto is a one-pot wonder that’s as nourishing as it is indulgent. Ready in just under an hour, it’s an irresistible balance of health and decadence. Keywords: creamy barley risotto, high protein risotto, mushroom risotto, Parmesan risotto, healthy comfort food recipes.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup pearl barley
• 4 cups chicken stock
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 4 ounces button mushrooms, sliced
• 0.5 cup white wine
• 0.75 cup parmesan cheese, grated
• 1 cup frozen peas
• 2 cups baby spinach
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the chicken stock in a saucepan over medium heat. Once hot, reduce the heat to the lowest setting to keep it warm.

Step 2

In a large saucepan or deep skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Add the sliced cremini and button mushrooms to the pan. Cook for 5-7 minutes until the mushrooms are browned and any liquid has evaporated.

Step 5

Stir in the pearl barley and cook for 2-3 minutes, allowing it to toast slightly.

Step 6

Pour in the white wine and stir until it has been absorbed by the barley.

Step 7

Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 30 minutes.

Step 8

Once the barley is creamy and tender, stir in the grated parmesan cheese until melted and incorporated.

Step 9

Add the frozen peas and cook for another 2 minutes until they are heated through.

Step 10

Stir in the baby spinach until wilted, about 1-2 minutes.

Step 11

Season with salt and black pepper to taste.

Step 12

Garnish with chopped fresh parsley before serving. Serve immediately and enjoy the creamy, high-protein mushroom barley risotto.

Nutrition Facts

Serving size	(2508.6g)

Amount per serving	% Daily Value*
Calories	1928.9

Total Fat 64.2g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 145.2mg	0%
Sodium 3989.6mg	0%
Total Carbohydrate 212.1g	0%
Dietary Fiber 47.4g	0%
Total Sugars 26.9g
Protein 118.7g	0%

Vitamin D 34.0IU	0%
Calcium 978.2mg	0%
Iron 18.5mg	0%
Potassium 2387.4mg	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: 30.4%

Protein: 25.0%

Carbs: 44.6%