Barley Mushroom Risotto

    (77)
    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

    Ingredients
    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

    Directions
    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.

    Tip:

    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
    Global ratings:
    (77)

    Reviews in English (59)

    by
    50

    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)

    by
    33

    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)

    by
    25

    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)

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