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.
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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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
