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Photo: Fredrika Stjärne Photo by: Photo: Fredrika Stjärne

Barley Risotto with Garlicky Mushrooms

Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The dish is substantial enough to be a main course for a lunch; to make it vegetarian, substitute good vegetable stock for the beef broth.

Food & Wine MARCH 2012

  • Yield: 10 to 12 servings
  • Active: 30 Minutes
  • Total: 1 Hour, 15 Minutes


  • 1/4 extra-virgin olive oil
  • 3 (1/2 cup) large shallots, minced
  • 4 large garlic cloves, thinly sliced
  • 1 pound oyster mushrooms, thickly sliced
  • 1/2 teaspoon chopped thyme
  • Salt
  • Freshly ground pepper
  • 1 1/2 cups (10 ounces) pearled barley
  • 2/3 cup dry white wine
  • 4 cups hot beef broth mixed with 2 hot water
  • Snipped chives, for garnish
  • 1/2 cup (about 1 ounce) shaved Parmigiano-Reggiano, for garnish


In a large, deep skillet, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring constantly, until softened, about 5 minutes. Add the mushrooms and thyme and season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook until absorbed, about 5 minutes.

Add 1 cup of the hot beef broth mixture to the barley and cook over moderate heat, stirring frequently, until nearly absorbed. Continue adding the hot broth, 1 cup at a time and stirring frequently, until the barley is al dente, about 35 minutes. Season with salt and pepper and transfer to a bowl. Garnish with chives and the cheese shavings and serve.


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Barley Risotto with Garlicky Mushrooms Recipe