Barley Risotto with Wild Mushrooms

Barley Risotto with Wild Mushrooms Recipe
Photo: Rob Culpepper; Styling: Hagen Stegall
The mushroom mix here is a winning combo, but you can use any fresh variety that's readily available in your market.


Serves 6 (serving size: 1 1/2 cups)
Total time: 1 Hour, 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 1 Hours
Total: 1 Hour, 45 Minutes

Nutritional Information

Calories 273
Fat 7.1 g
Satfat 2.9 g
Monofat 2.9 g
Polyfat 0.7 g
Protein 12.6 g
Carbohydrate 38.5 g
Fiber 8.1 g
Cholesterol 12 mg
Iron 2.9 mg
Sodium 398 mg
Calcium 199 mg


1 tablespoon extra-virgin olive oil
2 cups thinly sliced leek (about 2 large)
8 ounces oyster mushrooms, sliced
8 ounces cremini mushrooms, sliced
5 ounces shiitake mushrooms, stemmed and sliced
1 cup uncooked pearl barley
1 tablespoon minced garlic
1/2 cup dry white wine
2 teaspoons chopped fresh thyme, divided
8 cups water
1/2 ounce dried porcini mushrooms, coarsely chopped
3 ounces vegetarian Parmesan cheese, grated (about 3/4 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add leek; sauté 10 minutes or until tender. Add oyster, cremini, and shiitake mushrooms; cook 15 minutes or until tender, stirring occasionally. Add barley and garlic; cook 2 minutes or until toasted and fragrant, stirring frequently. Add wine and 1 teaspoon thyme; simmer 1 minute or until liquid is nearly absorbed. Add 8 cups water and porcini mushrooms. Reduce heat, and simmer 1 hour or until barley is tender and creamy, stirring frequently. Stir in cheese, salt, and pepper. Sprinkle with remaining 1 teaspoon thyme. Serve immediately.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Jeanne Kelley,

Cooking Light

December 2013
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