Barley & Mushroom Risotto

February 16, 2017
Author Notes

My mom passed this recipe along to me, having found it on the back of the barley bag at her local market. Packed with mushrooms, it's a comforting and simple dinner that is welcome during any season. —Posie (Harwood) Brien

  • Serves 6
  • 7 cups chicken broth
  • 1/4 cup butter
  • 1 cup diced onion
  • 8 ounces baby bella mushrooms, chopped
  • 8 ounces shiitake mushrooms, sliced
  • 16 ounces pearled barley
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup chopped Italian parsley
  • 1/4 cup heavy cream
In This Recipe
  1. Bring the broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm.
  2. In a large saucepan, melt the butter. Add the onions and garlic and cook over medium heat until the onions soften, about 3 minutes.
  3. Add the mushrooms and cook for about 5 minutes. Season with salt and pepper.
  4. Add the barley and cook for 1 minute. Add half of the broth, reduce the heat to medium-low, and summer until the barley absorbs the broth completely, stirring every now and again. Continue adding the remaining broth, a ladle-full at a time, and simmering the barley until it is creamy and tender. This will take about 45 minutes -- stir occasionally.
  5. Add the cheese, parsley, and cream. Season with salt and pepper to taste and serve hot.

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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.