Mushroom and Barley Risotto

Photo: John Autry; Styling: Leigh Ann Ross

Barley doesn't contain as much starch as rice, so this "risotto," although delicious, is not quite as creamy as traditional recipes.

Yield: 4 servings (serving size: 1 2/3 cups)
Cost per Serving: $2.27
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 487
  • Fat: 8.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 14.2g
  • Carbohydrate: 88.4g
  • Fiber: 18.6g
  • Cholesterol: 0.0mg
  • Iron: 4.1mg
  • Sodium: 654mg
  • Calcium: 61mg

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

Preparation

  1. 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. 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. 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.
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