This Barley Risotto with Mushrooms features fabulously nutty pearl barley, cooked up risotto style with mushrooms, garlic and Parmesan. A great meatless main or a hearty side.
Happy Saturday! In my part of the world, we are expecting our first significant snow fall today. Weather science has come so far, hasn’t it? No more surprise storms. Now we know exactly when it’s coming and how much will be falling (10cm/4-inches apparently). So I’m just sitting here waiting for it, while plotting ways to deal with it through comfort food :)
I am a huge fan of barley for comfort food and it’s a bonus that it’s a particularly healthy choice, full of fibre and great fuel for all the shovelling in my future. Whether it’s in a soup or a salad, or cooked up risotto style, barley is always a great choice.
This dish cooks up the barley risotto-style, with rich beef broth, garlic and mushrooms and a touch of Parmesan. It’s full of flavour and nutty, chewy deliciousness.
Enjoy this as a meatless main, or cook up a batch and enjoy as a side dish with a simple protein. It’s hearty, nutty and delicious, with the goodness of whole grains.
If you’ve shopped for barley, you no doubt found two kinds on the shelf – pot barley and pearl barley. Not sure what the difference is? Read on …
What’s the difference between pot barley and pearl barley?
All barley is husked after harvest, by running through a husking machine. Pot barley (or sometimes called hulled barley) is lightly husked, removing only the inedible outer layer and leaving the bran and germ layer in intact. As such, pot barley is the whole grain version, with the most possible nutrients. Due to the outer layer though, pot barley requires more time to cook. Pot barley is best suited for soups or stews, that will cook for a longer time.
Pearl barley is left for a longer time in the husking machine, to remove the outer bran and germ layers, revealing the inner white or “pearl” coloured barley. Despite the removal of the outer layers, pearl barley is still a nutritious option and a great, high-fibre choice. Without the outer layer, pearl barley takes less time to cook, so it’s perfect for dishes that will cook for a shorter time.
Cook’s Notes for Barley Risotto with Mushrooms
I have made this dish several ways, working with what I’ve had on hand, so I can tell you definitively that it’s worth picking up beef broth, rather than using chicken broth. The depth and flavour of beef broth perfectly complements the nutty barley and the mushrooms in a way that chicken broth can’t compete with. That said, if you would like to make this one vegetarian, simply substitute a nice vegetable broth and maybe consider adding a splash of balsamic vinegar for some flavour depth.
While it is possible to make this dish with pot barley, it won’t cook in the specified time or with the specified amount of broth. You will need to cook longer and keep adding broth until tender, probably another 15 minutes and several cups more of broth.
While this one is cooked risotto-style, you don’t have to hover over it as you would with a rice risotto. Just keep an eye on it, stir a bit and add more broth when the pan gets dry. Otherwise, it will just simmer away on the stove-top.
I love to use a mix of mushrooms, even if it’s just combining button mushrooms and cremini mushrooms. The variety is nice.
I prefer to start with a low or no sodium beef broth and add salt to the dish myself as I cook it. I find it much easier to control the saltiness of the finished dish that way.
This recipe was adapted from a Food & Wine version.
Barley Risotto with Mushrooms
Delicious and filling, this is barley cooked risotto style, with lots of mushrooms and Parmesan cheese. A great meatless main or a delicious side dish.
- 3 Tbsp butter DIVIDED
- 1 shallot minced
- 2 cloves garlic thinly sliced
- 1/2 lb. fresh mushrooms about 1 standard tray
- 1/4 tsp fresh thyme leaves plus more for garnish
- Salt and freshly ground pepper
- 1 cup pearl barley
- 1/2 cup dry white wine
- 4 cups beef broth hot
- 1/4 cup Parmesan cheese grated
- Additional fresh thyme leaves
- Freshly grated Parmesan cheese
Heat the beef broth in a saucepan and keep warm.
In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, 3-4 minutes.
Add 1 ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point.Continue adding ladles of broth one a time, allowing to cook until the liquid is absorbed before adding another. Cook until all the broth us added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water and cook a bit longer. When cooked, stir in grated Parmesan cheese and stir to combine.
Season dish with salt and freshly ground pepper, to taste. Serve with Additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.