Imagine a dish that wraps you in warmth, combines earthy mushrooms with hearty barley, and brings the magic of home cooking to your table. This isn't just another risotto recipe - it's a culinary journey that transforms simple ingredients into a spectacular meal that will have your family begging for seconds. Whether you're a vegetarian looking for a satisfying meal or a food lover seeking a new comfort dish, this Mushroom Barley Risotto is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 cup barley
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: olive oil, chopped onion, minced garlic, sliced mushrooms, barley, vegetable broth, grated Parmesan cheese (if using), salt, pepper, and fresh parsley for garnish.
- In a large saucepan or pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the sliced mushrooms to the pot. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they are tender and have released their moisture.
- Stir in the barley, allowing it to toast slightly in the pan for about 2 minutes. This will enhance the nutty flavor of the barley.
- Pour in the vegetable broth, and season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot with a lid.
- Let the risotto simmer for approximately 30 minutes, stirring occasionally. The barley should absorb most of the broth and become tender but still have a slight bite to it.
- Once the barley is cooked to your liking, remove the pot from the heat. If you are using Parmesan cheese, stir it in now until it melts and combines well with the risotto.
- Taste the risotto and adjust the seasoning with more salt and pepper if necessary.
- To serve, ladle the mushroom barley risotto into bowls and garnish with fresh parsley for a pop of color and flavor.
- Enjoy your delicious Mom's Request Mushroom Barley Risotto!
Tips
- Choose fresh, high-quality mushrooms for the most robust flavor. A mix of varieties like shiitake and cremini can add depth to your dish.
- Toast the barley before adding liquid - this simple step enhances its nutty flavor and helps it absorb the broth more effectively.
- Stir occasionally but not constantly. Unlike traditional risotto, barley is more forgiving and doesn't require constant stirring.
- Use warm vegetable broth when adding to the pot. This helps maintain a consistent cooking temperature and ensures even absorption.
- Let the risotto rest for 5 minutes after cooking to allow the flavors to meld and the texture to settle.
- If the risotto seems too thick, add a little extra broth. If it's too thin, let it simmer uncovered for a few more minutes.
- Fresh parsley isn't just a garnish - it adds a bright, fresh note that cuts through the richness of the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 5mg
