Creamy Mushroom and Barley Risotto with Parmesan Cheese

A hearty and comforting risotto made with barley instead of rice, featuring a rich mushroom sauce and plenty of Parmesan cheese. Perfect for a vegetarian dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

565 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.29/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Snack•Soup

Cuisine:

Italian

Main Ingredient:

Vegetarian•Rice

Mood:

Comfort Food

Ingredients

Servings

1cupPearl Barley(Rinsed)

£0.30

6cupsVegetable Broth(Low sodium recommended)

£1.20

2tablespoonsOlive Oil(Extra virgin)

£0.25

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1poundMixed Mushrooms(Sliced (e.g., cremini, shiitake, oyster))

£2.50

0.5cupDry White Wine(Optional, use more broth if omitting)

£1.50

0.5cupHeavy Cream(Optional, for extra creaminess)

£0.80

0.5cupParmesan Cheese(Grated, plus extra for serving)

£1.75

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Total Cost

£9.15

£2.29 per serving

Instructions

1.
In a saucepan, heat vegetable broth over low heat to keep warm.
2.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic and cook for another minute until fragrant.
4.
Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 8-10 minutes.
5.
Add the rinsed pearl barley to the pot and stir to coat with the mushroom mixture. Cook for 1 minute.
6.
If using, pour in the white wine and cook, stirring constantly, until the wine is absorbed, about 2 minutes.
7.
Begin adding the warm vegetable broth, 1 cup at a time, stirring frequently. Allow the barley to absorb the broth before adding the next cup. Continue this process until the barley is cooked al dente and the risotto is creamy, about 25-30 minutes.
8.
Stir in the heavy cream (if using), Parmesan cheese, salt, and pepper. Taste and adjust seasonings as needed.
9.
Remove from heat and stir in the chopped parsley.
10.
Serve immediately, garnished with extra Parmesan cheese and parsley.

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My Notes

Nutrition Information

Nutrition per serving (350g)

565 kcal / 2364 kJ

Carbs

58g

22% of RDA

Fat

29g

41% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

7 g

8% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Use a variety of mushrooms for a more complex flavor.

Don't rinse the barley after cooking, as the starch helps to create the creamy texture.

For a richer flavor, use a combination of vegetable broth and mushroom broth.

If you don't have fresh parsley, you can use dried parsley, but use half the amount.

The risotto should be served immediately, as it will continue to absorb the liquid and become dry as it sits.

Cooking Equipment

Large pot or Dutch oven

Ladle

Wine Pairings

No wine pairing suggestions available for this recipe.

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