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Epicurious
November 1997

Mushroom Barley Risotto

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

Recipe information

  • Yield

    Serves 6

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.

    Step 2

    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.

    Step 3

    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.

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