Name: Mushroom & Chestnut Pearl Barley Risotto Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cups pearl barley; 4 cups vegetable broth; 1 onion, finely chopped; 2 cloves of garlic, minced; 8 oz mushrooms, sliced; 1 cup cooked chestnuts, chopped; 1/2 cup white wine; 1/2 cup grated Parmesan cheese; 2 tbsp butter; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Mushroom & Chestnut Pearl Barley Risotto Recipe

Anett Maddox Modified: July 16, 2024

Photos of Mushroom & Chestnut Pearl Barley Risotto Recipe

How To Make Mushroom & Chestnut Pearl Barley Risotto

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 10 minutes

Cooking: 40 minutes

Total: 50 minutes

Serves:

Ingredients

2 cups pearl barley
4 cups vegetable broth
1 onion, finely chopped
2 cloves of garlic, minced
8 oz mushrooms, sliced
1 cup cooked chestnuts, chopped
1/2 cup white wine
1/2 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

In a large pot, bring the vegetable broth to a simmer.
In a separate pan, heat the butter over medium heat. Add the onion and garlic and cook until softened.
Add the pearl barley to the pan and toast for a few minutes, stirring constantly.
Pour in the white wine and cook until it has evaporated.
Gradually add the hot vegetable broth to the pearl barley mixture, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
After adding about half of the broth, add the mushrooms and chestnuts to the pot. Continue adding the remaining broth, stirring until the pearl barley is cooked and has a creamy consistency.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serve the risotto hot, garnished with fresh parsley.