Dinner · Side
Mushroom Barley Risotto
Pearl barley cooked slowly like risotto with browned mushrooms, shallots and Parmesan. Creamy, chewy and filling.
⏱ 1 hr 5 min (15 min prep, 50 min cooking)
🍽 Serves 4 · about 1 1/4 cups
make aheadfreezer friendlyleftovers
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Risotto
- 5 cup Vegetable broth, low-sodium
- 2 tbsp Butter, salted
- 1 tbsp Olive oil
- 1 lb Cremini mushrooms, sliced
- 2 Shallot, minced
- 2 clove Garlic, minced
- 6 sprig Fresh thyme, leaves only
- 1 cup Pearl barley
- ¾ cup Grated Parmesan
- ¼ tsp Table salt
- ¼ tsp Ground black pepper
- ¼ cup Fresh parsley, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large saucepan, small pot, wooden spoon.
- Warm the broth in a small pot and keep it hot over low heat.
- Heat 1 tablespoon butter and the oil in a large saucepan over medium-high heat. Cook the mushrooms 8 to 10 minutes, until browned and the liquid is gone. Add the shallots, garlic and thyme and cook 2 minutes.
- Stir in the barley for 1 minute. Add 1 cup hot broth and simmer, stirring often, until mostly absorbed. Keep adding broth 1 cup at a time, stirring often, until the barley is tender and creamy, 35 to 40 minutes.
- Off the heat, stir in the remaining butter, the Parmesan, salt, pepper and parsley.
Make aheadKeeps 4 days in the fridge. Reheat to 165°F with a splash of broth.
❄️ FreezerFreeze for up to 2 months; it will be a little softer.
↺ LeftoversShape cold leftovers into patties and brown them in a skillet.
🧒 With kidsChop the mushrooms small; many kids like them once they are browned.
Dairy-free swapUse oil instead of butter and skip the Parmesan.
Gluten-free swapUse arborio rice instead of barley; cook about 20 minutes.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.