Mushroom and Barley Risotto
Mushroom and Barley Risotto
Ingredients
- 1 cup pearl barley
- 4 cups low-sodium vegetable broth warmed
- 1 lb mixed mushrooms cremini, shiitake, oyster, sliced
- 1 onion diced
- 3 cloves garlic minced
- 1/2 cup dry white wine optional
- 3 tablespoons olive oil
- 2 tablespoons fresh thyme
- 1/4 cup nutritional yeast or Parmesan cheese
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add mushrooms and cook until golden and liquid evaporates, about 8 minutes.
- Season with salt and pepper, set aside.
- Heat remaining oil in a large saucepan over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and barley, stirring for 1 minute.
- Add wine if using, stirring until absorbed.
- Add warm broth one ladle at a time, stirring frequently until absorbed.
- Continue for 35-40 minutes until barley is creamy and tender.
- Stir in cooked mushrooms, thyme, and nutritional yeast.
- Garnish with parsley before serving.
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