Mushroom and Barley Risotto
Mushroom and Barley Risotto swaps out the usual arborio rice for nutty pearl barley, adding a rustic texture and a nutritional boost. It’s creamy, earthy, and packed with flavor—perfect for a cozy meal. This recipe is perfect for cooler evenings when you crave comfort food that feels just a little bit different. It’s packed with earthy mushrooms and aromatic herbs. Plus, it’s simple to prepare and doesn’t require constant stirring like traditional risotto.
When we think of risotto, our minds often drift to creamy, indulgent dishes made with arborio rice. But what if I told you there’s a way to enjoy that same satisfying texture with a twist? Enter Mushroom and Barley Risotto, a wholesome, rustic take on the classic Italian dish. Using pearl barley instead of rice adds a nutty flavor, a delightful chew, and a nutritional boost—all while keeping things rich, creamy, and oh-so-cozy.
Why Barley?
Barley is an ancient grain that often gets overlooked in modern cooking. It’s hearty, rich in fiber, and has a nutty flavor that pairs beautifully with mushrooms. Unlike arborio rice, which becomes soft and starchy, pearl barley retains a delightful chewiness as it cooks, giving this risotto a more rustic feel. It’s also packed with nutrients like B vitamins, iron, and antioxidants, making this dish not just delicious but also nourishing.
Tips for Success
- Keep the water warm: Adding cold water can slow down the cooking process. Keep your water simmering gently on the stove as you prepare the risotto.
- Stir occasionally: While you don’t need to stir as constantly as you would with traditional risotto, stirring every now and then helps release the barley’s starch for a creamier texture.
- Mix up the mushrooms: A combination of cremini, shiitake, and oyster mushrooms adds complexity and a variety of textures to the dish.
Why You’ll Love This Mushroom and Barley Risotto
- Healthy and hearty: Barley adds fiber and nutrients, making this dish both filling and wholesome.
- Versatile: It’s easy to customize with your favorite mushrooms, herbs, or greens like spinach or kale.
- Comforting: The creamy texture and earthy flavors make it perfect for chilly nights or a relaxed weekend dinner.
- Impressive yet simple: While it looks and tastes gourmet, this dish is easy to make with minimal fuss.
Serving Suggestions for Mushroom and Barley Risotto
Pair your Mushroom and Barley Risotto with a simple green salad dressed in lemon vinaigrette and some warm, crusty bread. For a heartier meal, add a side of roasted vegetables or a protein of your choice.
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Mushroom and Barley Risotto
Ingredients
- 2 tbsp olive oil
- 1 large onion thinly chopped
- 3 cloves garlic minced
- 2 cup fresh mushrooms such as cremini, chestun, button, shitake or mixed
- ½ cup dried porcini mushrooms
- 1 cup pearl barley
- 3 cups water
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ cup vegan soya cream
to serve
- 1 tbsp chopped parsley
- 1 tbsp olive oil
Instructions
- Start by heating the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the sliced mushrooms and thyme to the pan. Sauté until the mushrooms release their juices and turn golden, about 6-8 minutes. Season with salt and pepper to bring out their flavor.
- Meanwhile soak the dried porcini mushrooms. Add 1 cup of boiling water over the dried mushrooms and let it sit for 5-10 minutes.
- Stir the rinsed pearl barley into the mushroom mixture. Let it cook for 2-3 minutes, coating the grains in the oil and allowing them to toast slightly. This step enhances the barley’s natural nuttiness.
- Add the soaked mushrooms and their broth to the barley and mushroom mixture and cook until barley absorbs the mushroom broth..
- Begin adding the warm water one ladleful (about 1/2 cup) at a time. Stir occasionally and allow each addition to fully absorb before adding more. This process takes about 30-40 minutes as the barley cooks and softens while remaining delightfully chewy.
- Once the barley is tender and creamy, stir in the soya cream. Adjust the seasoning with salt, black pepper, and a splash of lemon juice if you like a bit of brightness.
- Top the risotto with freshly chopped parsley and an extra drizzle of olive oil. Serve it warm and enjoy the cozy, rustic flavors!
