Best 7 Barley Risotto With Wild Mushrooms Recipes

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Barley risotto with wild mushrooms is a delicious and satisfying dish that is perfect for a special occasion or a weeknight meal. This dish combines the earthy flavor of barley with the savory richness of wild mushrooms, creating a complex and flavorful dish that is sure to impress. Barley risotto is also a great way to use up leftover barley, making it a versatile and economical meal. With a few simple ingredients and a little bit of time, you can create a delicious and memorable dish that everyone will love.

Let's cook with our 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 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

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 AND SHIITAKE MUSHROOM RISOTTO



Barley and Shiitake Mushroom Risotto image

Provided by Guy Fieri

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups vegetable stock
1/2 onion
2 carrots, halved
2 celery sticks, large chop
2 tablespoons extra-virgin olive oil
1 cup pearled barley
2 tablespoons minced shallots
2 cloves garlic, minced
1/2 Vidalia onion, cut into 1/4-inch dice
1 teaspoon kosher salt
1 pound shiitake mushrooms, stemmed, thinly sliced
3 sprigs fresh thyme, leaves stripped
2 tablespoons unsalted butter, cubed
3/4 cup grated Parmesan
1/2 teaspoon fresh ground black pepper
2 tablespoon finely chopped flat-leaf parsley

Steps:

  • For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
  • For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.

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.

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

MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO



Mushroom & chestnut pearl barley risotto image

Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12

2 tbsp olive oil
1 large onion , chopped
2 garlic cloves , crushed
180g chestnuts , roughly chopped (optional)
2 thyme sprigs , leaves picked
250g mixed mushrooms , sliced
300g pearl barley
150ml white wine
1l vegetable stock
4 tbsp ricotta cheese
80g rocket
parsley leaves (optional), to serve

Steps:

  • Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
  • Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
  • Stir through the rocket, cook for 1 min, then divide between bowls.

Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the risotto will be. Use Arborio or Carnaroli rice, which are traditional Italian risotto rice varieties that hold their shape well and absorb the flavors of the other ingredients.
  • Toast the rice: Toasting the rice before adding the liquid helps to develop its flavor and prevent it from becoming mushy.
  • Add the liquid gradually: Add the liquid in small increments, allowing the rice to absorb it before adding more. This will help to create a creamy, evenly cooked risotto.
  • Stir constantly: Stirring the risotto constantly helps to prevent it from sticking to the pan and ensures that it cooks evenly.
  • Don't overcook the rice: Risotto should be cooked al dente, with a slight bite to it. Overcooked rice will be mushy and unpleasant.
  • Finish with butter and cheese: Once the risotto is cooked, stir in some butter and grated Parmesan cheese. This will add richness and creaminess to the dish.
  • Serve immediately: Risotto is best served immediately after it is cooked. Leftover risotto can be reheated, but it may not be as creamy as when it was first made.

Conclusion:

Barley risotto with wild mushrooms is a delicious and satisfying dish that is perfect for a special occasion. It is a versatile dish that can be tailored to your own personal preferences. If you are new to making risotto, don't be afraid to experiment with different ingredients and flavors. With a little practice, you will be able to make a perfect risotto that will impress your friends and family.

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