Barley Mushroom Risotto

45 Reviews

Prep: 15 min
Cook: 50 min
Ready In: 1 hr 5 min

“This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.” - by MOLSON7

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

Nutrition

Amount Per Serving (6 total)

Calories
181 cal
9%

Fat
4.9 g
8%

Carbs
30.8 g
10%

Based on a 2,000 calorie diet

Share It

Reviews (45)

Rate This Recipe

Johnny

Mar. 30, 2006

"I liked the flavor but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown color, then added onions and the mushrooms for 5 min a..." See morend then used beef broth instead. Nice flavor."

NOZ-N-A-CUK-BUK

Feb. 4, 2006

"Awesome recipe and compatible with Weight Watchers (4 points) especially if you cut the fat. I suggest parching the barley in olive oil and sauteeing the mushrooms in a pan coated with cooking spray...." See more Keep the chicken stock hot to avoid change in temperature of the risotto. Ensures creaminess and more timely cooking."

MidnightCookies

May. 18, 2006

"My boyfriend and I really liked this. I used some of the reviewers recomendations and cooked the barly in butter a lottle befor adding the stock, and i kept the stoch warm. I also added extra mushroom..." See mores, and used dried tyme, and skipped the bay leaf, as i didn'r have one. Well, I sort-of changed everything, except for the barly/stock part. Anyway, it was really good and I will refer to this recipe often, barly is a super whole grain!"

More Reviews