Barley Mushroom Risotto

Barley Mushroom Risotto - World Cuisine

Moms, you’re going to love this new barley mushroom risotto recipe! It’s easy and healthy with lots of veggies.

prep: 15 mins cook: 50 mins total: 65 mins Servings: 6 Yield: 6 servings


2 tablespoons chopped fresh parsley

1 cup pearl barley

1 tablespoon butter

5 cups chicken broth

1 pound mushrooms, sliced

¾ teaspoon dried thyme

1 bay leaf

1 onion, chopped

2 garlic, chopped

1 tablespoon olive oil


Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.

Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

Nutrition Facts:

Per Serving: 194 calories; protein 6.9g; carbohydrates 31.6g; fat 5.3g; cholesterol 9.3mg; sodium 822mg.

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