main dishes italian

Barley Risotto with Mushrooms Recipe

Pearl barley cooked risotto-style with mushrooms, white wine, parsley, and parmesan for a sturdy one-pot dinner.

Vegetarian
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Prep 10 min
Cook 45 min
Total 55 min
Servings 4
Difficulty Medium

Ingredients

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Instructions

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

  2. Warm 1 tablespoon of olive oil in a wide pan. Add the mushrooms and cook for 5 to 6 minutes, until their liquid evaporates and the edges brown. Season lightly and set aside.

    Tip: Do not crowd the mushrooms. Browning them first keeps the finished barley from tasting flat.

  3. Warm the remaining olive oil in a heavy pot. Add the shallots and cook for 3 to 4 minutes, until soft.

  4. Add the garlic and barley. Stir for 2 minutes so the grains are coated with oil.

  5. Pour in the wine and stir until it is mostly absorbed.

  6. Add warm broth one ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding more.

  7. Cook for 35 to 40 minutes, until the barley is tender but still has a slight chew.

  8. Fold in the mushrooms, parsley, and parmesan if using. Adjust salt and pepper.

  9. Rest for 2 minutes before serving. Add a splash of broth if the barley tightens too much.

Storage & Meal Prep

Barley risotto keeps in the refrigerator for up to 3 days. Reheat gently with a splash of broth because barley absorbs liquid as it sits.

Variations

  • With Greens: Fold in chopped spinach, chard, or kale during the last few minutes of cooking.
  • Without Cheese: Skip the parmesan and finish with olive oil and more parsley.
  • With Dried Porcini: Soak dried porcini in warm water, chop them, and use the strained soaking liquid as part of the broth.

FAQ

Can you make risotto with barley instead of rice?

Yes. Pearl barley releases enough starch for a creamy finish, but it stays chewier than risotto rice.

How long does barley risotto take?

Pearl barley usually takes 35 to 40 minutes once you start adding broth. Keep the broth warm so the cooking stays steady.

Do I need to stir barley risotto constantly?

No. Stir often, especially as the liquid reduces, but barley is more forgiving than rice.

What mushrooms work best for barley risotto?

Cremini mushrooms are reliable. A mix of cremini, shiitake, oyster, or dried porcini gives a deeper mushroom flavor.

Interactive Nutrition Map

4 Servings

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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
Black Pepper
1 g
Liquids
Vegetable Broth
1440 g
Dry White Wine
120 g

Per Serving

474kcalCalories
13gProtein
68gCarbs
16gFat
13gFiber
Sodium
1330mg58% 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
Garlic
Fresh Parsley
Parmesan Cheese
Black Pepper
* 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

At my table, I treat barley risotto as a slower, sturdier cousin of rice risotto. The method is familiar: toast the grain, add wine, then add warm broth gradually until the barley softens.

The mushrooms need their own pan first. If I add them raw to the pot, they steam and water down the barley. Browning them separately gives the finished dish a cleaner mushroom flavor.

I finish with parsley and a little parmesan. The cheese is optional, but the parsley is not. Barley can feel heavy without something fresh at the end.

Part of: Sardinian Regional Grains

Related: Barley and Vegetable Soup | Mushroom Lentil Ragu