Mushroom Barley Risotto

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Mushroom Barley Risotto is unique and elegant. Pearl barley is cooked with mushrooms and garlic and mixed with parmesan cheese for a creamy and savory flavor! 

Mushroom Barley Risotto in a pan with a spoon

Wild mushroom risotto is the perfect side for a juicy pork tenderloin or a deliciously flavorful meatloaf recipe.

What is Pearl Barley Risotto?

Traditionally, risotto is made with Arborio rice which is a short grain rice. Arborio rice requires constant monitoring on the stovetop. Pearl barley, however, is less expensive and easier to work with.

Pearl barley gives this dish a creamy texture similar to a classic risotto but has a slightly nuttier, more brown rice-like flavor. Paired with mushrooms and a dash of truffle oil, this barley risotto simple and delicious!

Truffle oil is optional but if you enjoy the flavor, it can be ordered online. A very small bottle (which will run about $12-14) lasts me forever since you just need to add a couple of drops to pastas, butters or risotto (or toss with french fries or popcorn).

Ingredients for Mushroom Barley Risotto in a pot

How to Make Risotto

This recipe uses pearl barley instead of the traditional Arborio rice for a nutty flavor!

  1. Cook onions and mushrooms until tender (per recipe below). Add barley.
  2. Add liquids and simmer, stirring occasionally, until barley is tender and the risotto has a creamy consistency.
  3. Stir in cheese and season to taste. Finish with a dash of truffle oil if desired.

Mushroom Barley Risotto with a spoon in a pot

What to Serve with Barley Risotto

Wild mushroom barley risotto makes a perfect side dish for any kind of protein like beef, chicken, pork or even a heavy fish like a salmon filet. All you need is a crisp tossed salad with tomatoes, a veggie side like roasted brussels sprouts and a slice of thick, crusty garlic bread!

Storing the Leftovers

Mushroom barley risotto keeps well in the fridge for about 5 days. Heat in the microwave or on the stove top adding a bit of water or broth if needed.

Great Grains

Spoonful of Mushroom Barley Risotto in a pot
5 from 2 votes
Review Recipe

Mushroom Barley Risotto

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Author Holly Nilsson
Course Main Course, Side Dish
Cuisine American
Unique, elegant, and flavorful dish cooked with mushrooms, garlic, and mixed with parmesan cheese for a creamy and savory flavor! 


  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • 8 oz mixed mushrooms cleaned and sliced (Use your choice of cremini, white, portebello)
  • 3-4 cups chicken broth
  • 1 cup pearl barley
  • 1 tablespoon fresh parsley chopped
  • 1/4 cup parmesan cheese finely shredded
  • 1/2 tablespoon truffle oil (optional)
  • salt & pepper to taste

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  • Heat olive oil in a saucepan. Add onion and cook 4 minutes until soft.
  • Add mushrooms & garlic and cook 5 minutes stirring occasionally. Add barley and cook 2 minutes.
  • Pour in white wine and cook until evaporated
  • Add 3 cups of chicken broths and bring to a boil. Reduce heat, cover and simmer 55 minutes until liquid evaporates stirring occasionally. If liquid evaporates before barley is cooked, add remaining broth.
  • Once barley is soft, stir in 1/2 of the cheese, salt and parsley.
  • Top with remaining cheese and if desired, truffle oil.

Recipe Notes

Nutrition information calculated without optional ingredients.

Nutrition Information

Calories: 296, Carbohydrates: 47g, Protein: 12g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 4mg, Sodium: 179mg, Potassium: 490mg, Fiber: 10g, Sugar: 3g, Vitamin A: 133IU, Vitamin C: 3mg, Calcium: 102mg, Iron: 2mg
Keyword Barley Risotto
Mushroom Barley Risotto with a title

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Mushroom Barley Risotto ingredients in a pot with writing

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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