Mushroom and Barley Risotto

Are you tired of the same old rice-based risotto recipes? Looking for a heartier and more nutritious alternative? Look no further than this Mushroom and Barley Risotto recipe! Barley adds a chewy texture and nutty flavor to this classic Italian dish, making it a perfect comfort food for any time of year. In this post, we will explore the origins of risotto, discuss the benefits of using barley, and provide a step-by-step guide to creating this delicious and satisfying dish. So grab your apron and get ready to impress your taste buds with this Mushroom and Barley Risotto recipe!


  • 1 cup barley
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Heat olive oil in a large skillet over medium heat.
  2. Add onions and garlic, sauté until translucent.
  3. Add mushrooms and cook until they release their juices.
  4. Stir in barley and cook for 1-2 minutes.
  5. Pour in white wine and cook until it is absorbed.
  6. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently.
  7. Cook until barley is tender and creamy, about 30-40 minutes.
  8. Stir in Parmesan cheese, salt, and pepper.
  9. Remove from heat and let it sit for a few minutes.
  10. Serve hot, garnished with fresh parsley.