Go Back
–+ servings

Mushroom and Barley Risotto

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

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.
Tried this recipe?Let us know how it was!