Barley Risotto
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Unrated
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Total Time
50 mins
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Servings
4 servings
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Calories
526 kcal
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Course
Side Dish, Main Course
Barley Risotto
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Risotto made with barley instead of Arborio rice, topped with mushrooms and spinach. Barley risotto is just as creamy as traditional but better for you!
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Ingredients
- 16 ounces cremini baby bella mushrooms
- 6 ounces portabella mushroom caps
- 4 cups vegetable or chicken stock
- 3 tablespoons extra-virgin olive oil divided
- 5 cloves garlic minced, divided
- 16 ounces fresh spinach
- 1 ½ teaspoons kosher salt divided
- ¾ teaspoon ground black pepper divided
- 1 tablespoon unsalted butter
- 1 large fennel bulb stem and outer leaves removed, cored, and diced
- ½ large yellow onion diced (about 1 1/2 cups)
- 1 cup pearl barley*
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ cup dry white wine
Instructions
- Brush off the mushrooms with a barely damp paper towel. Cut the creminis into thick slices. Remove the stems from the portobello caps, cut the caps into thick slices and halve. In a medium pot, heat the stock to just below a simmer.
- In a wide, deep pot such as a Dutch oven, heat 1 tablespoon olive oil over medium-high. Add the mushrooms, 1/2 teaspoon salt, and 1 clove minced garlic and sauté until the mushrooms are browned, soft, and give up their liquid. With a slotted spoon, transfer the mushrooms to a small bowl and set aside, then pour the mushroom’s leftover liquid into the saucepan along with the chicken stock.
- Reduce heat to low and add another 1 tablespoon olive oil to the Dutch oven. Wait a minute to ensure the temperature of the pot decreases (this will prevent the garlic from burning). Add 3 cloves of minced garlic and sauté just until fragrant, about 15 seconds, watching carefully so that the garlic doesn’t burn. Add the spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stirring to combine. Cover the pot and let steam for 2 minutes, then uncover, increase the heat to high, and stir for another minute, just until the spinach wilts. With a slotted spoon, transfer the spinach to a bowl and set aside. Discard any excess liquid that has cooked out of the spinach.
- Reduce heat to medium. Add butter and remaining 1 tablespoon olive oil and heat until the butter melts. Add the sliced fennel and chopped onion and cook stirring often, until the vegetables soften, 3 to 5 minutes. Add the barley and stir to coat with the butter and olive oil. Cook for 2 minutes, stirring often, then add the dried thyme, bay leaf, remaining garlic clove, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 1 additional minute. Add the wine. Stir and cook for 2 minutes.
- Add 2 full ladles of the stock to the barley. Stir and simmer over medium heat until the stock is absorbed, 5 to 10 minutes. Constant stirring isn’t necessary, but do watch the pot and stir often. Continue adding the stock, 2 ladlefuls at a time, until it is all absorbed and the barley is creamy, but maintains a bit of chew, 25 to 30 minutes total.
- To serve: Ladle the barley into bowls, then top with spinach and mushrooms. Enjoy immediately.
Notes
- *Pearl barley is barley with the hull removed and is widely available in most grocery stores.
- **Alternative method to save time (but increase dishes): Saute the mushrooms, then the garlic in a second pot, while the barley is cooking in the first. This multitasking will result in a faster dinner, but one extra dish to wash.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
526kcal
(26%)
Carbohydrates
82g
(27%)
Protein
19g
(38%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
8mg
(3%)
Potassium
2128mg
(61%)
Fiber
21g
(84%)
Sugar
5g
(10%)
Vitamin A
20066IU
(401%)
Vitamin C
60mg
(67%)
Calcium
243mg
(24%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 526kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Potassium | 2128mg | 45% |
| Fiber | 21g | 84% |
| Sugar | 5g | 10% |
| Vitamin A | 20066IU | 401% |
| Vitamin C | 60mg | 67% |
| Calcium | 243mg | 24% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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