Barley Mushroom Risotto

Barley Mushroom Risotto

MOLSON7

"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."
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Ingredients

1 h 5 m servings 194 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 822 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute 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 in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

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Reviews

Read all reviews 45
  1. 62 Ratings

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Most helpful positive review

I liked the flavor but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown color, then added onions and the mushrooms for 5...

Most helpful critical review

This was decent. I was hoping the barley would make it something interesting or special but I was disappointed. I've made risotto multiple times with practically the same ingredients and reci...

Most helpful
Most positive
Least positive
Newest

I liked the flavor but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown color, then added onions and the mushrooms for 5...

Awesome recipe and compatible with Weight Watchers (4 points) especially if you cut the fat. I suggest parching the barley in olive oil and sauteeing the mushrooms in a pan coated with cooking ...

My boyfriend and I really liked this. I used some of the reviewers recomendations and cooked the barly in butter a lottle befor adding the stock, and i kept the stoch warm. I also added extra mu...

This was decent. I was hoping the barley would make it something interesting or special but I was disappointed. I've made risotto multiple times with practically the same ingredients and reci...

I gave this recipes 4 stars because I doctored it a bit, partly based on previous reviews. I sauteed the onions in butter and olive oil and then added the dry barley and sauteed until the bar...

I really like this recipe. I also add a little white wine to the barley before the chicken broth to give it a little extra flavor--more authentic to real risotto.

I really like this recipe. I found it to be very flavorful. The only changes I made were minimal and that was to not put in the bay leaf as I don't care for it. Otherwise a very good recipe.

Love it! I might never make risotto with rice again! the barley gives it a wonderful nutty and chewy texture. I use creminis for the mushrooms. Instant family favorite!

This was good. I thought the barley was a little chewy, but I think I may have had too little broth by the time I got it all added in. I made it while I cooked the rest of my meal, so I wasn't...

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