Best 11 Barley Risotto With Mushrooms And Dill Recipes

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Are you on the hunt for a hearty and flavorful meal that won't leave you feeling weighed down? Look no further than barley risotto with mushrooms and dill. This satisfying dish combines the goodness of barley, the savory aroma of mushrooms, and the refreshing taste of dill, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, this recipe is easy to follow and guarantees a delicious outcome. Embark on a culinary adventure and discover the perfect barley risotto with mushrooms and dill that will become a staple in your kitchen.

Here are our top 11 tried and tested recipes!

BARLEY RISOTTO WITH MUSHROOMS



Barley Risotto with Mushrooms image

Delicious and filling, this is barley cooked risotto style, with lots of mushrooms and Parmesan cheese. A great meatless main or a delicious side dish.

Provided by Jennifer

Categories     Main Course

Time 40m

Number Of Ingredients 12

3 Tbsp butter (DIVIDED)
1 shallot (minced)
2 cloves garlic (thinly sliced)
1/2 lb. fresh mushrooms (about 1 standard tray)
1/4 tsp fresh thyme leaves (plus more for garnish)
Salt and freshly ground pepper
1 cup pearl barley
1/2 cup dry white wine
4 cups beef broth (hot)
1/4 cup Parmesan cheese (grated)
Additional fresh thyme leaves
Freshly grated Parmesan cheese

Steps:

  • Heat the beef broth in a saucepan and keep warm.
  • In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, about 3-4 minutes.
  • Add one ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point. Continue adding broth, one ladle at a time, allowing the it to cook until the liquid is absorbed before adding another ladle. Cook until all the broth is added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water (or broth, if you have more available) and cook a bit longer. When barley is cooked, stir in grated Parmesan cheese and stir to combine.
  • Season dish with salt and freshly ground pepper, to taste. Serve with additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.

Nutrition Facts : Calories 226 kcal, Carbohydrate 28 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 716 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

BARLEY RISOTTO WITH MUSHROOMS AND DILL



Barley Risotto with Mushrooms and Dill image

Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h30m

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces sliced mixed mushrooms, such as shiitake, oyster, and beech
Kosher salt and freshly ground pepper
1 tablespoon minced garlic
5 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
1 1/2 cups thinly sliced leeks, white- and light-green parts only, well washed and drained
1 1/2 cups pearl barley
1/4 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unsalted butter, room temperature
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving
1/3 cup chopped fresh dill

Steps:

  • Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add mushrooms; season with salt. Cook until browned in places, 6 to 8 minutes. Stir in garlic; cook 1 minute more. Transfer to a plate; reserve skillet for risotto (do not wipe skillet clean).
  • In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat reserved skillet over medium. Swirl in remaining 2 tablespoons oil. Add leeks, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add barley and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
  • Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover barley). Stir occasionally, allowing barley to absorb most of broth before adding more. Risotto is ready when barley is tender and creamy and broth has thickened to a rich sauce, 1 hour. (You may not need to use all of broth.)
  • Remove from heat. Fold in mushroom mixture, butter, lemon juice, and cheese; season with salt and pepper. Top with dill and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

SLOW-COOKER MUSHROOM BARLEY RISOTTO



Slow-Cooker Mushroom Barley Risotto image

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, sliced
1 1/2 cups pearl barley
4 sprigs fresh thyme
8 ounces carrots, finely chopped
3 cups lower-sodium vegetable broth
1 ounce Parmesan, grated (2/3 cup)
1 tablespoon sherry vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
  • Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
  • Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

MUSHROOM BARLEY RISOTTO



Mushroom Barley Risotto image

Barley replaces rice in this twist on the classic Italian risotto.

Categories     Mushroom     Side     High Fiber     Barley     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10

4 1/2 cups chicken stock or canned low-salt chicken broth
2 teaspoons butter
1 cup finely chopped onion
1 cup pearl barley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 bay leaf
2 teaspoons olive oil
1 pound assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced
1 garlic clove, minced
2 tablespoons chopped fresh Italian parsley

Steps:

  • Bring 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.

MUSHROOM BARLEY RISOTTO



Mushroom Barley Risotto image

I found this on a package of fresh baby bella mushrooms, originally from Bob Greene's "The Best Life Diet." I have not tried this, but it looks yummy and healthy!

Provided by yogiclarebear

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups fat free chicken broth or 4 cups vegetable broth
2 tablespoons olive oil
1 small onion, chopped
3/4 cup pearl barley, sorted and rinsed
1/3 cup white wine
8 ounces portabella mushrooms or 8 ounces white button mushrooms, sliced
2 tablespoons chopped shallots
2 tablespoons chopped fresh basil
salt and pepper
3 tablespoons parmesan cheese

Steps:

  • In a saucepan, bring the broth to a boil. Cover and turn off the heat.
  • Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
  • Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
  • Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
  • Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
  • Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 254.9, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 557.2, Carbohydrate 35.5, Fiber 7, Sugar 2.5, Protein 7.6

BARLEY RISOTTO WITH HAM AND MUSHROOMS



Barley Risotto With Ham and Mushrooms image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 medium shallots, sliced
1 1/2 cups quick-cooking barley
1 teaspoon fennel seeds (optional)
Kosher salt and freshly ground pepper
10 ounces cremini or white button mushrooms, sliced
1/2 teaspoon minced fresh rosemary
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 cup diced ham steak
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley

Steps:

  • Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
  • Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.
  • Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g

Nutrition Facts : Calories 439 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 64 milligrams, Sodium 342 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 24 grams, Sugar 2 grams

BARLEY RISOTTO WITH WILD MUSHROOMS



Barley Risotto With Wild Mushrooms image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 10

3 ounces dried cepes
8 cups water
1 teaspoon canola oil
1 pound fresh Portobello or shiitake mushrooms
1 large shallot
1 small clove garlic
1 cup dry white wine
1/2 cup pearl barley
1/2 cup grated Parmesan cheese
1 cup minced parsley leaves

Steps:

  • Combine the dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 6 cups, about 20 minutes. Drain through a sieve lined with cheesecloth, pouring the broth into a small saucepan. Finely chop the mushrooms and set aside. Keep the broth warm over low heat.
  • Heat the oil in a large, heavy-bottom saucepan. Add the fresh mushrooms. Saute over high heat until golden, but not soft, about 3 minutes. Take the mushrooms out of the pan and set aside. Add the shallots and garlic to the saucepan. Reduce the heat to medium low and cook until tender, about 5 minutes. Add the wine. Increase the heat to medium high and simmer until reduced to 1/2 cup, about 5 minutes. Add the barley and stir. Ladle in 1/2 cup of the hot broth and stir until all the liquid has been absorbed. Continue adding 1/2 cup of broth at a time, stirring until absorbed, until the barley is tender, about 30 minutes. Add both the dried cepes and fresh mushrooms and continue cooking for an additional 5 minutes. Beat in the Parmesan. Divide among 4 bowls, garnish with parsley and serve immediately.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 6 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 243 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS



Baked Barley Risotto With Mushrooms and Carrots image

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.

Provided by Kay Chun

Categories     dinner, grains and rice, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1/2 small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
Kosher salt and black pepper
10 ounces pearl barley (about 1 1/2 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
1/4 cup chopped chives

Steps:

  • Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
  • Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
  • Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  • Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams

BARLEY MUSHROOM RISOTTO RECIPE



Barley Mushroom Risotto Recipe image

Try one of our favorite comfort foods with a Barley Mushroom Risotto Recipe. This Barley Mushroom Risotto Recipe is an elegant dish they will savor.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings, about 2/3 cup each.

Number Of Ingredients 9

2 Tbsp. butter or margarine
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1/4 lb. (4 oz.) shiitake mushroomss, cleaned, chopped
1/2 tsp. dried thyme leaves
3 cans (14-1/2 oz. each) fat-free reduced-sodium beef broth
1 cup pearl barley, uncooked
1/2 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Melt butter in 6-quart sauce pot on medium-high heat. Add oil, onion and garlic; cook and stir 5 minutes or until onion is tender. Add mushrooms and thyme; cook and stir 5 minutes or until mushrooms are tender.
  • Stir in broth and barley; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until barley is tender. Stir in half the cheese. Sprinkle with remaining cheese before serving.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 1 g, Protein 8 g

RISOTTO-STYLE BARLEY WITH MUSHROOMS



Risotto-Style Barley with Mushrooms image

Categories     Herb     Mushroom     Tomato     Side     Sauté     Low Fat     Vegetarian     High Fiber     Parmesan     Barley     Fall     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 11

1 tablespoon olive oil
1 cup chopped onion
12 ounces coarsely chopped button and/or crimini mushrooms
1 large portobello mushroom, gills removed, cap and stem chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1 cup pearl barley
5 cups (or more) canned low-salt chicken broth or vegetable broth
2 tablespoons tomato paste
1/4 cup grated Parmesan cheese

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes. Add all mushrooms; sauté until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.
  • Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.

BARLEY AND MUSHROOMS



Barley and Mushrooms image

I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 large onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
3 cups water
1 tablespoon chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup medium pearl barley
1 tablespoon minced fresh parsley

Steps:

  • In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.

Nutrition Facts :

Tips:

  • For the best flavor, use fresh, in-season mushrooms.
  • If you don't have white wine, you can substitute vegetable broth.
  • Add a handful of chopped fresh dill to the risotto just before serving for a pop of flavor.
  • Serve the risotto immediately, while it's still hot and creamy.

Conclusion:

This barley risotto with mushrooms and dill is a delicious and hearty meal that's perfect for a cold night. The barley makes this risotto a bit heartier and more filling than traditional risotto made with rice. The mushrooms and dill add a savory and earthy flavor that pairs perfectly with the barley. This dish is sure to become a new favorite in your household.

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