Barley & Mushroom Risotto

By • February 16, 2017 0 Comments

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Barley & Mushroom Risotto


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

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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
  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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