Rice Cooker Mushroom Barley Risotto

Transform your weeknight dinners with this effortless Rice Cooker Mushroom Barley Risotto, a wholesome twist on the classic Italian dish. Made with tender pearl barley instead of rice, this recipe is both hearty and nutritious, offering a nutty, toothsome bite that's beautifully complemented by the earthy flavor of sautéed cremini mushrooms. Prep is a breeze with your rice cooker doing most of the work, creating a creamy, Parmesan-infused texture that’s as comforting as it is delicious. With optional notes of white wine and a touch of butter for richness, this risotto comes together in less than an hour, making it the perfect solution for busy evenings. Garnish with fresh parsley for a burst of freshness and serve as a comforting vegetarian main course or a side dish that pairs wonderfully with roasted vegetables. Keywords: rice cooker risotto, mushroom barley risotto, easy risotto recipe, vegetarian main dish, pearl barley recipe.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Pearl barley
• 2 cups Cremini or button mushrooms, sliced
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 4 cups Vegetable broth
• 0.5 cup White wine (optional)
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Butter
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the pearl barley under cold water and set aside.

Step 2

Turn on the rice cooker to the 'Sauté' or 'Cook' setting. Add olive oil to the rice cooker pot and let it heat up.

Step 3

Add the chopped onion and cook for about 3-4 minutes, stirring occasionally, until softened.

Step 4

Add the minced garlic and sliced mushrooms to the pot. Sauté for another 5 minutes until the mushrooms release their liquid and become tender.

Step 5

Stir in the rinsed pearl barley and cook for 1-2 minutes to lightly toast it.

Step 6

If using, pour in the white wine and cook for 2-3 minutes, stirring, until the wine is mostly absorbed.

Step 7

Add the vegetable broth, salt, and black pepper to the rice cooker. Stir well to combine.

Step 8

Close the rice cooker lid and set it to the 'Cook' or regular cooking mode. Let the barley cook, stirring occasionally if possible, until it is tender and the liquid is mostly absorbed. This should take about 35-40 minutes, depending on your rice cooker.

Step 9

Once the barley is cooked, open the lid and add the butter and grated Parmesan cheese. Stir vigorously to create a creamy texture.

Step 10

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 11

Serve immediately, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(1751.1g)

Amount per serving	% Daily Value*
Calories	1893.7

Total Fat 74.4g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 6.2g
Cholesterol 105.8mg	0%
Sodium 4295.4mg	0%
Total Carbohydrate 238.2g	0%
Dietary Fiber 47.4g	0%
Total Sugars 27.2g
Protein 63.3g	0%

Vitamin D 32.5IU	0%
Calcium 690.5mg	0%
Iron 11.7mg	0%
Potassium 3427.3mg	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: 13.5%

Carbs: 50.8%