main dishes italian

Barley Risotto with Mushrooms, Garlic, and Parsley

Creamy barley risotto with earthy mushrooms and fresh parsley. All the comfort of traditional risotto with the nutty depth of whole grain barley.

vegetarian
More Recipes
Prep 10 min
Cook 45 min
Total 55 min
Servings 4
Difficulty Medium

Ingredients

Instructions

  1. Keep broth warm in a saucepan over low heat.

  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and cook 5-6 minutes until browned and liquid evaporates. Season with salt, remove and set aside.

    Tip: Don't crowd the mushrooms—cook in batches if needed to get proper browning.

  3. In a large pot or Dutch oven, heat remaining 3 tbsp olive oil over medium heat. Add shallots and cook 3-4 minutes until soft.

  4. Add garlic and cook 30 seconds until fragrant.

  5. Add barley and stir to coat. Toast for 2 minutes, stirring constantly.

  6. Pour in wine and stir until absorbed, about 2 minutes.

  7. Add warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. Continue for 35-40 minutes until barley is tender but still has a slight chew.

    Tip: Barley takes longer than arborio rice—be patient and keep stirring.

  8. Fold in sautéed mushrooms, parsley, and parmesan if using. Season with salt and pepper.

  9. Let rest 2 minutes before serving. The barley will continue to absorb liquid.

Storage & Meal Prep

Barley risotto keeps in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen—barley absorbs liquid as it sits. Not ideal for freezing as the texture becomes grainy.

Variations

  • Barley Risotto with Greens: Fold in 2 cups chopped spinach or kale in the last 5 minutes of cooking for a complete one-pot meal.
  • Vegan Barley Risotto: Skip the parmesan and finish with 1 tbsp nutritional yeast and an extra drizzle of olive oil for richness.
  • Barley Risotto with Porcini: Soak 1 oz dried porcini in warm water 20 minutes. Use the soaking liquid as part of the broth for deep umami flavor.

FAQ

Can you make risotto with barley instead of rice?

Yes—barley makes excellent risotto. It releases starch as it cooks, creating the same creamy sauce as arborio rice, but with more fiber, a nuttier flavor, and a pleasant chew. It's also more forgiving and doesn't require constant stirring.

How long does barley risotto take to cook?

Barley risotto takes about 35-40 minutes of simmering with broth, compared to 18-20 minutes for traditional rice risotto. The extra time is worth it for the deeper flavor and better nutrition.

Is barley risotto healthy?

Barley risotto is very healthy. Barley is one of the highest-fiber grains available, rich in beta-glucan which helps lower cholesterol and stabilize blood sugar. It provides sustained energy without the blood sugar spike of refined white rice.

What mushrooms work best for barley risotto?

Cremini mushrooms are reliable and affordable. For deeper flavor, use a mix of cremini, shiitake, and oyster mushrooms. Dried porcini added to the broth give the most intense umami.

Nutrition Facts

4 Servings

Customize Ingredients

Cheese
Parmesan Cheese
14 g
Vegetables
White Mushrooms
227 g
Shallots
60 g
Garlic
9 g
Grains & Bread
Pearl Barley (Uncooked)
300 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Parsley
32 g
Salt
6 g
Black Pepper
1 g
Liquids
Vegetable Broth
1440 g
Dry White Wine
120 g

Per Serving

474kcalCalories
13gProtein
68gCarbs
16gFat
13gFiber
Sodium
1365mg59% DV
Potassium
659mg14% DV
Calcium
97mg7% DV
Iron
3mg17% DV
Magnesium
80mg19% DV
Vitamin C
3.5mg4% DV
Vitamin A
550µg61% DV
Vitamin K
15.6µg13% DV
Folate
33µg8% DV
Pearl Barley (Uncooked)
White Mushrooms
Vegetable Broth
Dry White Wine
Extra Virgin Olive Oil
Shallots
+5 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Barley risotto is what happens when you apply Italian technique to a humble grain. The result is creamy, earthy, and deeply satisfying—without the refined carbs of traditional risotto.

The method is the same: toast, add liquid gradually, stir. But barley’s nutty flavor and chewy texture make this feel like something entirely new.

Why This Works

Barley’s natural creaminess. As barley cooks, it releases starch that creates a creamy sauce—just like arborio rice, but with more texture.

Mushroom depth. Browned mushrooms add umami and earthiness that complement barley’s nutty flavor.

No constant stirring required. Unlike traditional risotto, barley is forgiving. Stir when you think of it, but don’t feel chained to the pot.

The Barley Advantage

Pearl barley has had its outer hull removed, so it cooks faster than hulled barley while still retaining fiber and nutrients. It’s the perfect grain for risotto-style cooking because:

  • It releases starch for creaminess
  • It maintains a pleasant chew even when fully cooked
  • It absorbs flavor beautifully
  • It’s remarkably affordable

Variations

  • Add greens: Fold in spinach or kale in the last 5 minutes
  • Different mushrooms: Try porcini, shiitake, or a wild mix
  • Make it vegan: Skip the parmesan, add a splash of olive oil at the end
  • Add peas: Sweet peas balance the earthy mushrooms

Leftovers

Best served immediately, but leftovers keep for 3 days. Reheat with a splash of broth to loosen.