Pearl Barley Risotto with Mushrooms
This pearl barley risotto offers a wholesome twist on the Italian classic. By swapping Arborio rice for pearl barley, you get a nutty flavor with a satisfyingly al dente, pasta-like bite, while the chunky mushrooms adds earthy richness. Rooted in rustic tradition, this comforting dish gains a modern edge from a touch of Parmesan cheese—nourishing, deeply flavorful, and endlessly satisfying.
Whether you’re preparing it for a cozy weeknight dinner or an elegant plant-based meal, this risotto is comforting with a touch of elegance.
Start the evening with a refreshing Quick and Easy Belgian Endive and Shaved Cauliflower Salad, then move on to the smoky, briny. light and playful Charred Cabbage with Caper-Tarragon Tapenade. For a sweet finish, serve slices of Fresh Cherry Tart will hit the spot. If you’d like a heartier option for non-vegetarian guests, the savory Rosa di Parma Pork Tenderloin makes an excellent accompaniment.
Chronicles of Pearl Barley
Barley is a versatile grain that is a staple in many cuisines around the world. When it comes to barley, there are two main types: hulled barley and pearl barley.
Pearl barley has a whimsical sound to it’s name which comes from the “pearling” process that remove it outer layers of the grain, resulting in a polished, lighter-colored grain.
This process involves a mechanical rubbing or grinding action to remove the hull and some or all of the bran layer. The length of time the grain is pearled determines the level of polishing and the resulting color.
Reasons to Love This Recipe
Essential Grocery List and Ingredient Notes
Time Required:
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Barley Risotto Recipe Steps at a Glance
Here is a breaking down the pearl barley risotto recipe at a glance.
How to Make Barley Risotto
Step 1: Prepare the Ingredients
Wash and rinse the barely with cold water and let the water drain. You don’t need to soak it.
Wash the mushroom and cut them into thicker slices or quarter them if they are smaller in size.
Dice the onions into small cubes.
Bring the broth or water to a simmer.
Step 2: Sauté the Onions and Mushrooms
Heat half of the olive oil or butter in a cooking pot. Sauté chopped onion until translucent (pic.1 & 2).
Add sliced mushrooms (pic. 3) and cook until golden brown. Season with salt and black pepper. Once the mushrooms are slightly browned, add the pearl barley (Pic. 4).
Step 3: Toast the Barley and Simmer Slowly
Let the pearl barley toast for a minute until nicely coated with oil. If it feels dry add a bit more butter and oil (pic. 5).
Pour in white wine and let it cook off (pic 6.)
Begin adding warm broth (Pic. 7) one ladle at a time, stirring with wooden spoon (pic. 8) and allowing the barley to absorb before adding more.
Continue this process for about 35–40 minutes, until barley is tender and risotto is creamy. Give it a try, it should be soft with slight chewiness.
Step 4: Finishing touches
Finish with a pat of butter and a generous sprinkle of Parmesan (pic. 9-10). Give it a taste to see if it needs additional seasoning after adding the cheese.
Serve with fresh chopped dill.
Best Way to Serve Barley Risotto
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
Can I make this vegan?
Yes! Swap the butter with olive oil and use nutritional yeast instead of Parmesan.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to loosen.
Can I make this without wine?
Absolutely. Just skip the wine and start adding broth right after toasting the barley.
More Recipes to Try from Cafe Osharak
Enjoyed this recipe? Then you’ll love Baked Brie, Oyster Mushroom and Potatoes, and Mousseline Cream! They’re just as flavorful and fun to make. Check them out and let me know which one you try next!
Tried this Pearl Barley Risotto or any others from my blog? 🌟 Rate it and drop a 📝 comment to share your thoughts! I’d love to hear how it went! ✨
Pearl Barley Risotto with Mushrooms
Ingredients
- 3 tablespoon butter
- 1 small onion finely chopped
- 150 g mushrooms sliced (button, cremini, or white)
- 1 cup pearl barley
- ½ cup dry white wine optional; substitute with additional broth if needed
- 4 cups warm broth vegetable, mushroom, or water
- ¼ cup freshly grated Parmesan or ½ cup nutritional yeast for dairy-free
- Salt and freshly ground black pepper to taste
- Fresh dill chopped, for garnish
Instructions
Sauté Aromatics & Mushrooms
- In a medium pot, heat 1 Tbsp olive oil (or ½ Tbsp oil + ½ Tbsp butter) over medium heat.
- Add the chopped onion and cook, stirring occasionally, until translucent (about 3–4 minutes).
- Add the sliced mushrooms and sauté until golden brown (4–5 minutes). Season lightly with salt and pepper.
Toast the Pearl Barley
- Add 1 cup pearl barley to the pot and stir to coat each grain in oil.
- Let the barley toast for about 1 minute, stirring continuously. If the mixture looks dry, add a bit more oil or butter.
Deglaze with Wine
- Pour in ½ cup white wine (if using). Stir and let it cook off until almost fully evaporated (1–2 minutes).
- Add broth, one ladle at a time.
- Reduce heat to medium-low. Add 1 ladle of warm broth (about ½ cup) and stir continuously with a wooden spoon.
- Once the liquid is mostly absorbed, add another ladle of broth. Repeat this process, stirring often, for 35–40 minutes, or until the barley is tender with a slight chew (al dente) and the risotto reaches a creamy consistency.
Finish with Butter & Cheese
- Turn off the heat. Stir in a pat of butter (about 1 Tbsp) until melted.
- Add ¼ cup freshly grated Parmesan, stirring until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
Serve & Garnish
- Spoon the risotto into bowls or onto plates.
- Sprinkle generously with fresh chopped dill before serving.
