Roasted Mushroom Barley Risotto

Roasted Mushroom Barley Risotto

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  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 8 ounces mushrooms, such as white button, cremini, and shiitakes, halved if small, quartered if large (or chopped)
  • 3 garlic cloves, roughly minced
  • salt and black pepper to taste
  • 3/4 cups white wine
  • 3/4 cup pearl barley (about 5 ounces) not instant barley
  • 2 1/4 cups broth
  • 3/4 teaspoon thyme
  • 2 ounces grated Parmesan (about 1/2 cup), plus more for serving
  • 2 tablespoons butter
  • chopped chives and/or parsley for serving


Heat oven to 425 degrees. In a pan that goes from stove to oven, heat 3 tablespoons oil over medium high heat. Add onion, carrots, mushrooms, season with salt and pepper and cook, stirring occasionally, until soften and begin to brown. Add the garlic and continue to cook for a minute or two, until fragrant. If your vegetables become too dry before they pick up color, add a little water to the pan.

Add wine and scrape the bottom of the pan clean. Allow to evaporate, stirring as needed. Add the barley,  broth and thyme, additional salt to taste (about 3/4 teaspoon) and bring to a boil. Cover and place in oven for 55 minutes to an hour to, checking about 10 minutes early to make sure barley isn’t sticking to pan. Add a little additional liquid if needed. When finished, barley should be soft and chewy and all the liquid should be absorbed.

Stir in Parmesan and the butter until slightly thickened and creamy. taste and adjust seasoning. Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Keywords: Alcohol, Barley, Beef Stock, Carrots, Cheese, Chicken Stock, Feta, Goat Cheese, mushrooms, parmesan, Side, Vegetable Stock, Vegetarian Meal, Wine

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