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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Mushroom and Barley Risotto

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

Cooking Light DECEMBER 2010

  • Yield: 4 servings (serving size: 1 2/3 cups)
  • Cost Per Serving:$2.27

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. 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.

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
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Mushroom and Barley Risotto recipe

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