Warm, creamy, starchy goodness.
You want in?
Risotto has been a long time favourite of mine. It was one of the first scratch recipes I learned to cook, and for while I made it for just about anyone who came over for dinner.
My repertoire has expanded a bit but it’s still one of my entertaining go-tos. It works as a first course or main depending on the additions and it’s a great fit for vegetarians and gluten-free eaters alike.
A few years back I discovered a recipe that switched out arborio rice, the traditional refined grain used in risotto, for pearl barley. I actually now prefer the chewy texture of the barley version. Pearled barley itself is a partially refined version of whole-grain barley in which the outer hull is removed – thus removing some of it’s whole-grain goodness. That being said, it remains a higher source of fibre, iron and most other vitamins and minerals than the short grain arborio.
Whole grain barley just doesn’t lend itself well to the creamy texture you’ll be looking for in a risotto, so the pearled version is an excellent compromise.
If you would prefer to leave the wine out, you can substitute with a little extra stock and a squeeze of lemon juice for some acidity. For a vegetarian version, substitute the chicken stock for vegetable. You can even keep it vegan by leaving the parmesan cheese out.
Personally, I prefer the wine. A little for the risotto, a little for me.
The constant stirring will breakdown the starch in the barley grain and is the key to a creamy risotto.
Feel free to serve this dish along side something green and fresh to complement it’s richness.
Erin
Barley and Mushroom Risotto
Serves | 4 |
Prep time | 10 minutes |
Cook time | 40 minutes |
Total time | 50 minutes |
Ingredients
- 3 tablespoons extra virgin olive oil (divided)
- 1 Medium onion (finely chopped)
- 2 teaspoons garlic (minced)
- 1 cup pearl barley
- 1 cup dry white wine
- 4 cups low sodium chicken stock
- 1/2 cup parmesan cheese (finely grated)
- 400g sliced mushrooms (stemmed shitake, oyster or cremini)
- 2 teaspoons fresh thyme (or 3/4 teaspoon dry)
- salt and pepper (to taste)
Note
Substitute arborio rice for a more traditional and gluten-free option. You likely won't need as much stock though.
Directions
1. | Heat 2 Tbsp EVOO over medium low heat, add onion and garlic and sauté until translucent, 2-3 minutes |
2. | Add barley and stir until well coated with oil and sauté for another minute. |
3. | Add white wine and simmer until liquid is absorbed |
4. | Meanwhile on a separate burner in a small sauce pan, heat chicken stock over low heat |
5. | One ladle-full at a time, add warm chicken stock to the barley. Stir every 2-3 minutes adding more stock as it becomes absorbed. Continue until barley is tender, about 40-45 minutes. |
6. | Meanwhile, in a separate pan heat 1 Tbsp EVOO over medium heat. Add thyme and sliced mushrooms and sauté until browned 5-6 minutes. |
7. | Add barley to to mushrooms and combine. Add parmesan cheese and salt and pepper to taste and serve immediately. |
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Joanne says
I love making risotto for guests because it always seems so impressive even though it’s not actually hard to put together at all! Barley is my new favorite grain to use. Love the texture!
howt1653 says
Let’s not let any of our dinner guests in on the secret OK?