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Mushroom Barley Risotto

A delicious risotto recipe, perfect for a weeknight meal

Course Main Course
Cuisine American, Italian
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Servings 4 servings
Calories 369 kcal
Author Michelle

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 12 ounces cleaned and sliced crimini mushrooms
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic minced
  • 1 cup pearl barley
  • 6 cups vegetable broth
  • 1 tablespoon unsalted butter
  • ½ cup parmesan cheese shredded
US Customary - Metric

Directions

  1. 1. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Saute onion until it starts to brown, about 5 minutes.
  2. 2. Add the mushrooms and saute until they have released all of their liquid and are golden brown, about 10 minutes. You can add 1 to 3 tablespoons of water if they start to stick.
  3. 3. Stir in the herbs and garlic, then add the barley and stir to coat for 1 minute. Add 4 cups of the broth and bring to a boil over high heat.
  4. 4. Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Reduce the heat to medium and add more broth, ½ cup at a time, stirring until each addition is absorbed, until the barley is tender but still slightly firm. You may not use all of the broth, but you will use most of it.
  5. 5. Remove the pan from the heat and add the butter and cheese, stirring until incorporated. Season with salt and pepper, to taste.
Nutrition Facts
Mushroom Barley Risotto
Amount Per Serving
Calories 369 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 824mg36%
Potassium 618mg18%
Carbohydrates 52g17%
Fiber 9g38%
Sugar 6g7%
Protein 12g24%
Vitamin A 1270IU25%
Vitamin C 10.2mg12%
Calcium 201mg20%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.