Mushroom Barley Risotto

Name: Mushroom Barley Risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: italian
Ingredients: 250 g pearl barley (rinsed); 400 g mushrooms (sliced); 2 tbsp olive oil; 1 medium onion (fine dice); 3 cloves garlic (minced); 1 tsp dried thyme; 1.25 L low-sodium vegetable stock (kept warm); 35 g parmesan (grated); 0.5 whole lemon (juiced); 1 handful parsley (chopped)

Barley cooked risotto-style with browned mushrooms — creamy, chewy, and far more forgiving than arborio.

50 minmedium4 servings$italianVegetarianHigh fiber

Why it earns its place. Barley triples the fiber of white risotto rice and shrugs off the constant stirring the classic demands.

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Ingredients · 4 servings

250 gpearl barley — rinsed
400 gmushrooms — sliced
2 tbspolive oil
1 mediumonion — fine dice
3 clovesgarlic — minced
1 tspdried thyme
1.25 Llow-sodium vegetable stock — kept warm
35 gparmesan — grated
0.5 wholelemon — juiced
1 handfulparsley — chopped

Contains: gluten, dairy. Always check labels — brands vary.

Method

Brown the mushrooms hard in half the oil — crowd nothing. Set aside.
8 min
Soften onion in the rest; garlic, thyme, and barley in to toast a minute.
5 min
Add warm stock a ladle at a time, stirring occasionally, until the barley is tender with a bite.
30 min
Mushrooms back in with parmesan and lemon; rest 2 minutes, parsley over.
2 min

Nutrition per serving

410calories

14 gprotein

58 gcarbs

13 gfat

9 gfiber

3 gsat fat

480 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 4 different plants toward your weekly variety.

Make it yours

allergyNutritional yeast for parmesan makes it vegan

cultureAny mushroom mix — dried porcini soaked in the stock is the upgrade

availabilityPeas or spinach folded in at the end

Storage. Fridge 3 days; loosen with stock to revive the creaminess.

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