Low Sodium Creamy Barley Risotto with Mushrooms and Parmesan

Elevate your comfort food repertoire with this *Low Sodium Creamy Barley Risotto with Mushrooms and Parmesan*, a wholesome twist on the traditional Italian classic. Using hearty pearl barley as a nutritious base, this dish boasts a wonderfully chewy texture that perfectly complements the earthy richness of fresh mushrooms and the creamy touch of grated Parmesan cheese. Infused with fragrant thyme, a splash of dry white wine, and a zesty hint of lemon juice, this risotto is as flavorful as it is heart-healthy, thanks to the use of low-sodium broth. Ideal for those seeking a satisfying yet mindful meal, this risotto is simmered to perfection in just 45 minutes, resulting in a creamy, comforting dish that pairs beautifully with a fresh side salad or crusty bread. Perfect as a meatless main course or a savory side, it’s a dish that delivers indulgence without compromise.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup pearl barley
• 4 cups low-sodium chicken or vegetable broth
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 minced garlic clove
• 8 ounces, sliced fresh mushrooms (such as cremini or button)
• 0.5 cup dry white wine
• 1 teaspoon fresh thyme leaves
• 0.5 cup, grated Parmesan cheese
• 2 tablespoons, chopped fresh parsley
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

1. Begin by heating the low-sodium chicken or vegetable broth in a saucepan over low heat and keep it warm throughout the process.

Step 2

2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Step 3

3. Add the finely chopped onion and cook until it becomes translucent, about 4 minutes.

Step 4

4. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms have softened and released their moisture, about 6 minutes.

Step 5

5. Add the pearl barley to the mushroom mixture and stir for about 2 minutes to toast slightly.

Step 6

6. Pour in the dry white wine and cook, stirring frequently, until the wine is absorbed.

Step 7

7. Begin adding the warm broth, one ladle at a time, to the barley mixture. Stir frequently, allowing each addition to be absorbed before adding the next, which takes about 30-35 minutes. Check the texture as it cooks; the barley should be tender yet chewy.

Step 8

8. Once the barley is cooked to your liking, stir in the fresh thyme leaves, grated Parmesan cheese, and black pepper. Mix well until the cheese is fully incorporated and the risotto is creamy.

Step 9

9. Remove from heat, stir in the chopped fresh parsley and lemon juice for a touch of brightness.

Step 10

10. Serve immediately, garnishing with additional Parmesan cheese and parsley if desired.

Nutrition Facts

Serving size	(1762.8g)

Amount per serving	% Daily Value*
Calories	1445.0

Total Fat 47.7g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 44.5mg	0%
Sodium 933.6mg	0%
Total Carbohydrate 190.8g	0%
Dietary Fiber 36.2g	0%
Total Sugars 14.8g
Protein 49.8g	0%

Vitamin D 15.9IU	0%
Calcium 617.8mg	0%
Iron 8.1mg	0%
Potassium 1924.1mg	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: 30.8%

Protein: 14.3%

Carbs: 54.8%