Easy Mushroom Barley Risotto Recipe (Creamy and Savory Flavor)

Risotto with mushroom and barley is lovely and special. To give pearl barley a creamy and savory flavor, it is cooked with mushrooms, garlic, and parmesan cheese.

A savory meatloaf recipe or a succulent pork tenderloin goes perfectly with a serving of wild mushroom risotto.

What is Risotto with Pearl Barley?

Short-grain rice called Arborio is typically used to make risotto. On the stove, arborio rice needs regular attention. However, pearl barley is less expensive and simpler to work with.

This dish has a creamy texture comparable to risotto but a nuttier, more brown rice-like flavor thanks to the pearl barley. This barley risotto is easy to make and excellent when paired with mushrooms and a little truffle oil!

Although truffle oil is optional, you can get it online if you like the flavor.

Given that you only need to add a few drops to pasta, butter, or risotto, a very small bottle (which will cost you between $12 and $14) lasts me for a very, very long time (or toss with french fries or popcorn).

Making a Mushroom Barley Risotto

For a nutty flavor, this dish substitutes pearl barley for the typical Arborio rice.

1. Till soft, cook the onions and mushrooms (per the recipe below). Put barley in.
2. When the liquids are added, stir occasionally while simmering the mixture until the barley is cooked and the risotto is creamy.
3. Cheese has been added; season to taste. If desired, add a dab of truffle oil at the end.

What to serve with risotto with barley

The wild mushroom barley risotto is the ideal complement to any meal, including salmon filets, steak, chicken, or pig. All you need is some thick, crusty garlic bread, a crisp, toss salad with tomatoes, and a vegetable side like roasted Brussels sprouts.

Keeping the Remainders

For about five days, mushroom barley risotto keeps nicely in the refrigerator. Add a little water or broth, if necessary, to heat in the microwave or on the stove.

Mushroom Barley Risotto

Dish with a distinct, sophisticated, and rich texture made with parmesan cheese, mushrooms, and garlic!

Ingredients for Mushroom Barley Risotto

• 1 tablespoon olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• ½ cup dry white wine
• 8 ounces mixed mushrooms cleaned and sliced (Use your choice of cremini, white, or portobello)
• 3-4 cups chicken broth
• 1 cup pearl barley
• 1 tablespoon fresh parsley chopped
• ¼ cup parmesan cheese finely shredded
• ½ tablespoon truffle oil (optional)
• salt & pepper to taste

Instructions

1. A saucepan of olive oil is heated. Cook the onion for 4 minutes, or until tender.
2. Cook for 5 minutes, stirring occasionally, after adding the mushrooms and the garlic. Then, cook the barley for 2 minutes after adding.
3. Add white wine, then heat until it evaporates.
4. Bring to a boil 3 cups of chicken broth after adding it. Reduce heat, cover, and simmer for 55 minutes, stirring occasionally, until liquid evaporates. Add the leftover broth if the liquid evaporates before the barley is cooked.
5. When the barley is tender, toss in the salt, parsley, and half the cheese.
6. Finish with the rest of the cheese and, if preferred, truffle oil.

Notes

Without optional components, nutrition data is calculated.

Nutrition information

Calories: 296 | Carbohydrates: 47g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 179mg | Potassium: 490mg | Fiber: 10g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg