Print

Creamy Barley Risotto with Mushrooms

creamy barley risotto - featured image
Print Recipe

This creamy barley risotto is a cozy, rustic dinner featuring nutty pearl barley, earthy mushrooms, and a luxurious finish of cream and Parmesan. It’s easy to make, crowd-pleasing, and perfect for gatherings or comforting weeknight meals.

Ingredients

Scale
  • 1 1/4 cups pearl barley
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 3 cloves garlic, minced
  • 10 ounces cremini or button mushrooms, sliced
  • 1 teaspoon fresh thyme, chopped (optional)
  • 4 cups vegetable or chicken broth, hot
  • 1/3 cup heavy cream (or half-and-half)
  • 1/2 cup Parmesan cheese, freshly grated
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1/2 teaspoon lemon zest (optional, for garnish)

Instructions

  1. Slice the mushrooms, chop the shallots and garlic, and measure out the barley. Grate the Parmesan cheese.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saucepan over medium-high heat. Add mushrooms and thyme, season with a pinch of salt. Cook, stirring occasionally, until mushrooms are golden brown and have released most of their liquid (about 6-8 minutes). Remove mushrooms and set aside.
  3. Lower heat to medium. Add the remaining olive oil and butter. Add shallots and cook until translucent (about 4 minutes). Add garlic and cook for another minute until fragrant.
  4. Add barley to the pan and stir to coat in the oil mixture. Toast for 2-3 minutes until the grains smell nutty and start to look slightly golden.
  5. Pour in 1 cup of hot broth, stirring gently. Let the barley absorb the liquid. Continue adding broth 1 cup at a time, stirring often and allowing each addition to be mostly absorbed before adding more. This will take about 30 minutes. The barley should be tender but still chewy, and the mixture should look creamy.
  6. If the barley is still firm after all the broth is added, add another 1/2 cup broth and cook a few more minutes. If it’s too thick, splash in a bit more hot broth or water.
  7. Return the cooked mushrooms to the pot. Stir in the heavy cream and Parmesan cheese. Cook for 2-3 more minutes until everything is creamy and heated through. Taste and add salt and pepper as needed.
  8. Remove from heat. Sprinkle with fresh parsley and lemon zest (if using). Serve hot, with extra Parmesan on the side.

Notes

Keep broth hot for best results. Sauté mushrooms separately for better texture. Stir gently and add broth gradually for creaminess. Can be made vegan or gluten-free with simple swaps. Leftovers keep well and reheat with a splash of broth.

Nutrition

Keywords: barley risotto, creamy risotto, mushroom risotto, vegetarian dinner, comfort food, easy risotto, rustic recipe, cozy gathering, family meal

Find it online: https://hungermind.com/creamy-barley-risotto-recipe-easy-mushroom-dinner-for-cozy-gatherings/