ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mushroom and Barley Risotto

Photo: John Autry; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 2/3 cups)
Barley doesn't contain as much starch as rice, so this "risotto," although delicious, is not quite as creamy as traditional recipes.

Ingredients

  • 2 cups boiling water
  • 1/2 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 1 (8-ounce) package cremini mushrooms, sliced
  • 5 garlic cloves, minced
  • 2 cups uncooked pearl barley
  • 3 tablespoons brandy
  • 1 3/4 cups water
  • 1 cup fat-free, lower-sodium chicken broth
  • 2 ounces fresh pecorino Romano cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 487
  • fat 8.1 g
  • satfat 1.2 g
  • monofat 5.1 g
  • polyfat 1.3 g
  • protein 14.2 g
  • carbohydrate 88.4 g
  • fiber 18.6 g
  • cholesterol 0.0 mg
  • iron 4.1 mg
  • sodium 654 mg
  • calcium 61 mg

How to Make It

  1. Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.

  2. Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.

  3. Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.