Mushroom Barley Risotto is a hearty and flavorful twist on the classic Italian risotto, using barley in place of Arborio rice for a nutty, chewy texture. The earthy mushrooms bring depth to the dish, while a rich vegetable broth and a touch of Parmesan cheese create a creamy, savory finish. This dish is perfect as a comforting vegetarian main course or as a side to accompany your favorite protein. The slow-cooked barley absorbs all the flavors, making every bite satisfying and full of umami. With its rich flavors and satisfying texture, Mushroom Barley Risotto is a wonderful, cozy dish for any season.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced (cremini, shiitake, or button mushrooms work well)
- 1 cup pearl barley, rinsed
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup dry white wine (optional)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Broth: In a small saucepan, heat the vegetable broth over low heat to keep it warm while you cook the risotto.
- Sauté the Vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened and fragrant. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
- Cook the Barley: Stir in the rinsed barley, making sure it is well coated with the oil and vegetable mixture. Cook for 2-3 minutes, allowing the barley to lightly toast.
- Deglaze with Wine: If using, pour in the dry white wine and let it cook for 1-2 minutes until mostly absorbed by the barley. If you’re not using wine, skip this step and proceed to the next.
- Add the Broth: Begin adding the warm vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition of broth to be absorbed by the barley before adding more. Continue this process until the barley is tender and creamy, about 30-35 minutes. You may not need all of the broth, so taste the barley for doneness and adjust accordingly.
- Finish the Risotto: Once the barley is tender and creamy, stir in the grated Parmesan cheese, butter, and dried thyme. Season with salt and pepper to taste.
- Serve: Spoon the Mushroom Barley Risotto onto plates and garnish with fresh parsley. Serve immediately, and enjoy!
Mushroom Barley Risotto is a comforting, creamy, and satisfying dish that is both hearty and flavorful. With its rich umami flavor from the mushrooms and the nutty texture of barley, it’s a delicious alternative to traditional risotto and a great way to enjoy wholesome ingredients.
