Whole grain Barley mushroom risotto recipe
Traditional risotto uses Arborio rice, but this barley variation offers a nuttier flavor and chewier texture. Barley provides additional fiber and nutrients, making this dish not only delicious but also health-conscious. The earthy flavors of the mushrooms complement the barley perfectly, creating a hearty, comforting dish that's sure to impress.
Equipment
- 2 Pots
- 1 Strainer
Ingredients
- 1 cup Pearled barley
- 4 cups Chicken broth (or vegetable broth)
- 2 tbsp Butter (or olive oil)
- 1 Small onion
- 2 cloves Garlic
- 8 oz Fresh mushrooms (like cremini, shiitake, or button)
- 2 oz Dry white wine (optional)
- 1/4 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley (or dried, just use less)
- Juice from one lemon (optional)
- Salt and pepper to taste
Instructions
Prepare the broth
- In a saucepan, warm the broth over low heat. Keep it simmering so that it's ready to be added to the barley as you cook.
Sauté base ingredients
- In a large, deep skillet or pot, heat the olive oil or butter over medium heat. Add the chopped onion, sautéing until translucent (about 2-3 minutes). Add the minced garlic and sauté for another minute.
- Add the sliced mushrooms to the skillet, and cook until they release their moisture and begin to brown, about 5-7 minutes. Season with salt and pepper. Note that you can slice your mushrooms. I opted to chop them to hide them better from my kids!
Add Barley
- Rinse your Barley well to ensure all the dust and dirt is removed. Make sure there are no rocks or any other impurities in your grains also.
- Stir in the barley, ensuring it’s well-coated with the oil or butter and it begins to toast lightly (about 2 minutes).
Deglaze with wine
- Pour in the white wine (if using) and allow it to reduce by half, which should take around 2-3 minutes.
Begin the risotto process
- Start by ladling in the simmering broth, one cup at a time, to the barley mixture.
- Stir regularly, allowing the barley to absorb most of the liquid before adding the next cup. Continue this process until the barley is tender and has a creamy consistency, which can take 40-50 minutes.
Finish and serve
- Once the barley is cooked and has achieved a risotto-like texture, stir in the grated Parmesan cheese and fresh parsley.
- Adjust seasoning with salt, pepper, and a squeeze of lemon juice. Serve immediately, garnishing with additional Parmesan or parsley if desired.
