Photo: Rob Culpepper; Styling: Hagen Stegall

Barley Risotto with Wild Mushrooms

The mushroom mix here is a winning combo, but you can use any fresh variety that's readily available in your market.

Cooking Light DECEMBER 2013

  • Yield: Serves 6 (serving size: 1 1/2 cups)
  • Hands-on: 1 Hour
  • Total: 1 Hour, 45 Minutes


  • 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.


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Nutritional Information

Amount per serving
  • Calories: 273
  • Fat: 7.1g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 12.6g
  • Carbohydrate: 38.5g
  • Fiber: 8.1g
  • Cholesterol: 12mg
  • Iron: 2.9mg
  • Sodium: 398mg
  • Calcium: 199mg

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Barley Risotto with Wild Mushrooms Recipe