Mushroom Barley Risotto
We love risotto. Like, love risotto. The sausage and mushroom risotto that we have been making for years is one of our favorite splurges. We love how tender and creamy the arborio rice gets, how hearty the dish is, and how all of the complementing flavors meld together so well. We tend not to make it often because we usually don’t eat white rice, nor do we eat Italian sausage regularly (both are definitely a treat!). So while we were surfing through some blogs and ran across this risotto recipe that uses barley in place of arborio rice, we knew immediately that it would jive evenly with our new plan to eat more grains and vegetables. Woo!
This takes just as long to make as regular risotto, but it is just as rich and totally worth the waiting and the stirring. The barley has a bit chewier of a texture than the arb
One year ago: Honey-Oatmeal Sandwich Bread
Two years ago: Mushroom, Spinach & Gruyere Quiche
Three years ago: Traditional Madeleines
Four years ago: Chicken Salad
Mushroom Barley Risotto
Yield: 4 servings A rich risotto recipe, reliable for a weeknight meal- 2 tablespoons olive oil
- 1 cup (160 g) chopped yellow onion
- 12 ounces (340.2 g) cleaned and sliced crimini mushrooms
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- 1 cup (200 g) pearl barley
- 6 cups (1410 ml) vegetable broth
- 1 tablespoon unsalted butter
- ½ cup (50 g) parmesan cheese, shredded
- 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. 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. 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. 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. Remove the pan from the heat and add the butter and cheese, stirring until incorporated. Season with salt and pepper, to taste.
- Yield: 4 servings
- Prep: 15 minutes
- Cook: 45 minutes
- Total: 1 hour
Ingredients
- 2 tablespoons olive oil
- 1 cup ( 160 g ) chopped yellow onion
- 12 ounces ( 340.2 g ) cleaned and sliced crimini mushrooms
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- 1 cup ( 200 g ) pearl barley
- 6 cups ( 1410 ml ) vegetable broth
- 1 tablespoon unsalted butter
- ½ cup ( 50 g ) parmesan cheese, shredded
Method
- 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. 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. 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. 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. Remove the pan from the heat and add the butter and cheese, stirring until incorporated. Season with salt and pepper, to taste.
