Mushroom Barley Risotto
Mushroom Barley Risotto is a flavorful Italian Italian Recipes dish prepared with quality ingredients. Bring chicken stock to boil in heavy medium saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring chicken stock to boil in heavy medium saucepan.
Remove from heat, cover and set aside.
Melt 2 teaspoons butter in large nonstick skillet over low heat.
Add onion and sauté until translucent, about 5 minutes.
Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil.
Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes.
Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
Meanwhile, heat oil in another large nonstick skillet over high heat.
Add mushrooms; sauté until beginning to brown, about 3 minutes.
Stir in garlic.
Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes.
Mix in parsley and barley mixture.
Season with salt and pepper.
Spoon risotto into bowls and serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
