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Savory Mushroom Barley Risotto - Creamy and Hearty

This creamy mushroom barley risotto is a warm and comforting dish that envelops you in rich flavors and a delightful texture. The tender barley grains combined with earthy mushrooms create a satisfying meal that feels indulgent yet easy to eat. Perfect for anyone seeking a nourishing and soft dish that brings comfort with every bite.
Texture: Each spoonful is creamy and tender, offering a delightful melt-in-your-mouth experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pearl barley Rinsed and drained for even cooking.
  • 4 cups low-sodium vegetable broth Use warm broth to help cook the barley evenly.
  • 1 cup mushrooms (cremini or button), finely chopped Chop finely to ensure tenderness.
  • 1 small onion, finely chopped Finely chop for quick softening.
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 1/2 cup Parmesan cheese, grated Adds creaminess and flavor.
  • 1 cup peas (fresh or frozen) Optional, but should be cooked until soft.
  • salt and pepper to taste Add according to preference.

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and mushrooms, sautéing for about 5 minutes until they are soft and translucent.
  2. Stir in the rinsed pearl barley and cook for an additional 2 minutes, allowing the barley to absorb some flavors.
  3. Gradually add the warm vegetable broth, one cup at a time, stirring frequently. Allow the barley to absorb the broth fully before adding the next cup. This process will take about 25 minutes. The barley should be tender and creamy by the end.
  4. If using peas, add them during the last 5 minutes of cooking to ensure they become tender.
  5. Once the barley is soft and creamy, stir in the grated Parmesan cheese, and season with salt and pepper to taste. If the risotto is too thick, add a little more broth to reach the desired consistency.

Notes

Texture Tips: To achieve the perfect soft texture, ensure you stir the risotto frequently and allow the barley to absorb the broth slowly. If a smoother consistency is needed, consider pureeing a portion of the risotto after cooking and then mixing it back in to combine.
This risotto can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth to maintain creaminess. The risotto is ready when the barley is tender and the dish has a creamy texture, easily spooned and enjoyed.