cooked arborio rice and barley risotto with sautéed mushrooms and grated parmesan cheese

Creamy Mushroom and Barley Risotto

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This creamy mushroom and barley risotto is a nutritious twist on the classic dish, offering a hearty and comforting meal. The combination of earthy mushrooms and tender barley creates a rich flavor profile that is both satisfying and wholesome.

The recipe is simple to follow and requires basic cooking techniques. It can be easily customized with additional vegetables or proteins to suit your taste.

Delicious Mushroom and Barley Risotto Recipe

This risotto features arborio rice cooked slowly with broth, mushrooms, and barley, creating a creamy texture. The dish takes about 45 minutes from start to finish and serves 4 people.

Ingredients

  • 1 cup arborio rice (or Vialone Nano or Carnaroli rice)
  • 1/2 cup pearl barley
  • 1 medium onion finely chopped
  • 2 cups mushrooms sliced (such as cremini or button)
  • 4 cups vegetable or chicken broth
  • 1/2 cup white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Prep the Ingredients: Rinse the barley under cold water and set aside. Chop the onion, slice the mushrooms, and mince the garlic.
  2. Sauté Aromatics: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes).
  3. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until softened and browned (about 5-7 minutes).
  4. Add Rice and Barley: Stir in the arborio rice and pearl barley, cooking for 1-2 minutes until lightly toasted.
  5. Deglaze with Wine: If using, pour in the white wine and cook until it has mostly evaporated.
  6. Add Broth Gradually: Begin adding the broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process for about 30-35 minutes until the rice and barley are tender.
  7. Finish with Cheese: Once cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste.
  8. Serve: Spoon the risotto into bowls and garnish with chopped parsley. Serve hot.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 320kcal
  • Fat: 10g
  • Protein: 12g
  • Carbohydrates: 45g

This recipe is part of my 39 Easy Healthy Family Dinner Ideas. Just click that link to see all the amazing options!

Jeff Campbell
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