Pasta & grains
Mushroom Barley Risotto
Mushroom Barley Risotto with pearl barley, mushrooms, small onion.
Make this recipe
Mushroom Barley Risotto
- Servings
- 2
- Prep
- ~10 min
- Cook
- ~60 min
- Rest / chill
- ~2 min
- Total
- ~72 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oil in a wide saucepan. Soften onion for 5 minutes, add mushrooms and cook for 8 minutes until their liquid reduces.
- Stir in barley. Add stock a ladle at a time, stirring often and adding more as it absorbs, for about 35–45 minutes until barley is tender but chewy. Use extra hot water if needed.
- Remove from heat. Stir in Parmesan and salt, scatter with parsley and let stand for 2 minutes before serving.
A little note
Keep the texture loose rather than letting the grains dry into a solid mound.
Cooking tips
- Use pearl barley rather than pot barley, which can need a longer cooking time.
- Let mushroom liquid evaporate before adding the grain so the mushrooms brown rather than steam.
Ingredient swaps
Chestnut or white button mushrooms work here in the same weight. Do not substitute rice without adjusting the liquid and method.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.