Review Recipe

Mushroom Barley Risotto

Author Jeff
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  • 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 Chopped Parsley
  • 1/4 Cup Finely Shredded Parmesan Cheese
  • Pinch of Salt
  • 1/2 Tablespoon Truffle Oil (optional)

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

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)