Creamy Mushroom Barley Risotto

Creamy Mushroom Barley Risotto

A hearty alternative to traditional risotto, this recipe uses Schullo hulled barley for a pleasantly chewy texture and rich, savory flavor.

Ingredients

• 1 cup Schullo hulled barley, rinsed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 4 cups vegetable or chicken broth, warmed
• ½ cup dry white wine, optional
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Extra Parmesan, for serving

Instructions

1. Sauté the vegetables.Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and mushrooms and cook for another 5–7 minutes, until the mushrooms are tender and lightly browned.
2. Toast the barley.Stir in the rinsed barley and thyme. Cook for about 2 minutes, stirring frequently, so the barley becomes lightly toasted.
3. Add the wine.Pour in the white wine, if using, and cook until most of the liquid has been absorbed.
4. Cook gradually.Add about 1 cup of warm broth and stir. Allow the barley to simmer gently until most of the liquid is absorbed. Continue adding the broth about 1 cup at a time, stirring occasionally.
5. Cook until tender.Continue simmering for about 45–60 minutes, or until the barley is tender but still pleasantly chewy. Add a little extra broth or hot water if needed.
6. Make it creamy.Stir in the butter and Parmesan cheese. Season with salt and black pepper to taste.
7. Spoon into bowls and finish with fresh parsley and additional Parmesan.

Perfect For

Serve this barley risotto as a comforting vegetarian main dish, or pair it with roasted chicken, grilled salmon, or roasted vegetables.

Tip: For an even creamier texture, stir in a splash of cream or a spoonful of mascarpone just before serving.