Barley Mushroom Risotto

Made  times
2ys4you 17

This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different. It's also filling enough to be a vegetarian main dish.

Modified from: Barley Mushroom Risotto

Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Bring broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and sauté for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
  2. Meanwhile, heat olive oil on medium high heat in a large skillet. Sauté mushrooms in the hot oil until tender. Add garlic, and cook for about 2 more minutes. Add the mushrooms and parsley to the barley mixture. Remove bay leaf, and serve.
You might also like


This recipe is a keeper. I have made it many times and have used regular rice in the place of the barley as well (just to switch it up). Great way to use up mushrooms. Delicious as a side dis...