Barley and Mushroom Risotto

Barley and Mushroom Risotto

Serves 4
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes


  • 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)


Substitute arborio rice for a more traditional and gluten-free option.  You likely won't need as much stock though.


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.