Barley Mushroom Risotto

    1 hour 5 mins

    Are you tired of the same old grains and in the mood to try a different dish? This barley risotto is delicious, healthy and filling. You can use it as a nice side dish for meats, or as an appetizer or light main dish.

    75 people made this

    Serves: 6 

    • 1.2L chicken stock (or vegetable stock for a vegetarian dish)
    • 1 tablespoon butter
    • 1 onion, chopped
    • 200g pearl barley
    • 1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
    • 1 bay leaf
    • 1 tablespoon olive oil
    • 450g mushrooms, sliced
    • 2 cloves garlic, chopped
    • 2 tablespoons chopped fresh parsley

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Bring chicken stock to a boil in a large pan. Melt butter in a large frying pan over medium heat. Add onion, and sauté for 5 minutes. Add the barley, thyme, bay leaf and 450ml of the hot stock. Bring to a boil, reduce heat to low, and simmer until most of the stock is absorbed, about 10 minutes. Pour in remaining stock 125ml at a time, stirring and allowing it to be absorbed before adding more. This process takes about 50 minutes.
    2. Meanwhile, heat olive oil in a large frying pan. Sauté 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.


    You could easily make this recipe vegetarian by substituting olive oil for the butter, and vegetable stock for the chicken stock.

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    Reviews and Ratings
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    Reviews in English (61)


    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 and then used beef broth instead. Nice flavor.  -  30 Mar 2006  (Review from Allrecipes US | Canada)


    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. Keep the chicken stock hot to avoid change in temperature of the risotto. Ensures creaminess and more timely cooking.  -  04 Feb 2006  (Review from Allrecipes US | Canada)


    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 mushrooms, 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!  -  18 May 2006  (Review from Allrecipes US | Canada)