Mushroom Barley Risotto Recipe

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Misty Craig Modified: March 22, 2022
Mushroom Barley Risotto Recipe

How To Make Mushroom Barley Risotto

Instead of using rice for this risotto recipe, barley is used. It’s starchy and adds to the creaminess of the risotto. Try this mushroom barley risotto now.

Preparation: 15 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 20 minutes



  • 1tbspolive oil
  • 1smallonion,chopped
  • 2clovesgarlic,minced
  • ½cupdry white wine
  • 8ozmixed mushrooms,cleaned and sliced
  • 4cupschicken broth
  • 1cuppearl barley
  • 1tbspparsley,fresh, chopped
  • ¼cupparmesan cheese,finely shredded
  • ½tbsptruffle oil,optional
  • salt & pepper,to taste


  1. Heat olive oil in a saucepan. Add onion and cook 4 minutes until soft.

  2. Add mushrooms and garlic and cook for 5 minutes stirring occasionally. Add barley and cook for 2 minutes.

  3. Pour in white wine and cook until evaporated

  4. Add 3 cups of chicken broths and bring to a boil.

  5. Reduce heat, cover and simmer 55 minutes until liquid evaporates stirring occasionally. If liquid evaporates before barley is cooked, add remaining broth.

  6. Once barley is soft, stir in ½ of the cheese, salt and parsley.

  7. Top with remaining cheese and if desired, truffle oil.


  • Calories: 377.14kcal
  • Fat: 11.69g
  • Saturated Fat: 3.15g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.81g
  • Polyunsaturated Fat: 2.02g
  • Carbohydrates: 47.38g
  • Fiber: 8.89g
  • Sugar: 6.40g
  • Protein: 17.20g
  • Cholesterol: 13.52mg
  • Sodium: 945.23mg
  • Calcium: 145.14mg
  • Potassium: 706.60mg
  • Iron: 2.74mg
  • Vitamin A: 26.10µg
  • Vitamin C: 4.70mg
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