I absolutely love this dish! I love the flavour and texture of barley. This dish doesn’t have the typical risotto flavor and texture, the barley is a little bit nuttier than short grain rice and has a little bit more of an al dente texture.
Mushrooms are easily one of my favorite veggies so I love to be able to incorporate them into my meals. When I saw a packages of beautiful fresh exotic mushrooms in my local store, I created this dish! Instead of a side dish, I enjoyed it for lunch with a salad!
Mushroom Barley Risotto
- 1 Tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 Tablespoons dry white wine
- 8 oz mixed wild mushrooms cleaned and sliced (Use your choice of cremini, white, portebello)
- 3-4 cups reduced sodium chicken broth
- 1 teaspoon dijon mustard
- 1 cup pearl barley
- 1 Tablespoon fresh parsley chopped
- 1/4 cup parmesan cheese finely shredded
- 1/2 Tablespoon truffle oil (optional)
- pinch of salt
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 dijon mustard. 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)