Barley risotto with mushrooms

2 servings

60 minutes

Barley risotto with mushrooms is an unusual take on a classic Italian dish. Inspired by traditional cuisine but adapted using barley instead of rice, this dish boasts a rich flavor and creamy texture. The mushrooms add a forest aroma, while white wine and parmesan reveal depth of taste. Preparation requires patience: gradually adding broth allows the grain to absorb maximum flavor while remaining tender yet firm. This risotto is perfect for autumn evenings or cozy family lunches, and its elegant presentation with whole sautéed mushrooms makes it worthy of a festive table. Combining simple ingredients and culinary skill, it becomes not just food but art on a plate.

Energy value per serving

• Calories: 771.8
• Proteins: 25.2g
• Fats: 48.4g
• Carbohydrates: 57.3g

Ingredients

• Pearl barley: 140 g
• Butter: 50 g
• Parmesan cheese: 70 g
• Onion: 50 g
• Dry white wine: 70 ml
• Garlic: 1 clove
• Honey mushrooms: 200 g
• Parsley: 1 sprig
• Chicken broth: 400 ml
• Olive oil: 30 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Boil the pearl barley until half-cooked, usually it takes about half an hour. Then drain it in a sieve.

   Required ingredients:

   • Pearl barley: 140 g

3. Chop the onion and garlic finely.

   Required ingredients:

   • Onion: 50 g
   • Garlic: 1 clove

4. Chop the mushrooms coarsely, leaving some small and the most beautiful ones whole for decoration.

   Required ingredients:

   • Honey mushrooms: 200 g

5. In a deep skillet, heat olive oil and half of the butter, and sauté the onion until translucent.

   Required ingredients:

   • Olive oil: 30 ml
   • Butter: 50 g
   • Onion: 50 g

6. Add garlic, fry for 30 seconds, then add chopped mushrooms. Fry for 5-7 minutes.

   Required ingredients:

   • Garlic: 1 clove
   • Honey mushrooms: 200 g

7. Add pearl barley and fry, stirring, for 5 minutes.

   Required ingredients:

   • Pearl barley: 140 g

8. Pour in the wine, simmer for 3 minutes to evaporate the alcohol, then add a ladle of broth.

   Required ingredients:

   • Dry white wine: 70 ml
   • Chicken broth: 400 ml

9. Continue to add broth in portions, constantly stirring the risotto with a spatula for about half an hour. The barley should retain its shape and not overcook.

   Required ingredients:

   • Chicken broth: 400 ml

10. In a separate pan, melt butter and add whole mushrooms, seasoning with salt and pepper.

    Required ingredients:

    • Butter: 50 g
    • Honey mushrooms: 200 g
    • Salt:  to taste
    • Ground black pepper:  to taste

11. When the pearl barley is almost ready, add grated parmesan, mix it in, then taste and season with salt and pepper to your liking.

    Required ingredients:

    • Parmesan cheese: 70 g
    • Salt:  to taste
    • Ground black pepper:  to taste

12. Serve the barley risotto garnished with fried mushrooms and finely chopped parsley.

    Required ingredients:

    • Honey mushrooms: 200 g
    • Parsley: 1 sprig