Mushroom Barley Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
296 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Mushroom Barley Risotto
Description
This Mushroom Barley Risotto starts by softening onions and garlic in olive oil, followed by browning sliced mushrooms to enhance their flavor. Pearl barley is added and briefly cooked before deglazing with dry white wine. The grain then slowly simmers in chicken broth until tender, absorbing the rich flavors of the broth and mushrooms. The gradual cooking method results in a tender yet pleasantly chewy texture typical of barley.
Once cooked, Parmesan cheese is stirred in to provide a creamy mouthfeel and savory richness. Fresh parsley adds a bright note. The optional drizzle of truffle oil can be added at the end for an earthy, luxurious aroma. This risotto pairs well as a main vegetarian dish or a side to meat dishes.
The recipe includes a note on nutrition but does not specify dietary modifications. Adjust salt and pepper to taste during final seasoning. The method emphasizes careful simmering and stirring for an even creamy texture without stirring excessively, preserving the barley's bite.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- ½ cup white wine dry
- 8 ounces mushrooms cleaned and sliced, Use your choice of cremini, white, portebello
- 3-4 cups chicken broth
- 1 cup pearl barley
- 1 tablespoon parsley chopped, fresh
- ¼ cup Parmesan Cheese shredded
- ½ tablespoon truffle oil optional
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a saucepan. Add onion and cook 4 minutes until soft.
- Add mushrooms & garlic and cook 5 minutes stirring occasionally. Add barley and cook 2 minutes.
- Pour in white wine and cook until evaporated
- Add 3 cups of chicken broths and bring to a boil. Reduce heat, cover and simmer 55 minutes until liquid evaporates stirring occasionally. If liquid evaporates before barley is cooked, add remaining broth.
- Once barley is soft, stir in ½ of the cheese, salt and parsley.
- Top with remaining cheese and if desired, truffle oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296 | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 179mg | 7% |
| Potassium | 490mg | 10% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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