Mushroom & Barley Risotto

Ingredients

• As neededlow-fat cooking spray
• 1 mediumonion, chopped
• 3 clovesgarlic, chopped
• 300 g (1½ cups)pearl barley
• 125 ml (½ cup)white wine
• 454 g (1 lb)mixed mushrooms of your choice, chopped, sliced or broken up
• 1.06 litres (4½ cups)chicken or vegetable stock
• 20 g (4 tbsp)grated Parmesan cheese (optional)
• A good handfulfresh parsley, chopped
• To tastesalt and pepper

Instructions

1. 1

   Cook the onion

   Coat a large, heavy saucepan with cooking spray and heat it over a medium-high heat. Add the onion and some seasoning; sauté for 5 minutes, or until translucent. If the pan looks too dry, add a little more cooking spray.

2. 2

   Add the garlic

   Stir in the garlic and cook for 1 minute.

3. 3

   Cook the mushrooms

   Add the mushrooms and sauté until they release their liquid and it evaporates.

4. 4

   Toast the barley

   Turn the heat up to high. Add the barley, stir to coat it in the mushroom mixture and cook for 1 minute.

5. 5

   Simmer the barley

   Pour in the wine and stir until it has been absorbed and the alcohol has cooked down. Add 950 ml (4 cups) of the stock and the parsley, then cover the pan, reduce the heat to low and simmer gently for 40 minutes, stirring occasionally. Add the remaining stock if the mixture looks dry. Take the pan off the heat and stir in the Parmesan, if using.

6. 6

   Season to taste

   Taste the barley and season with salt and pepper as needed.

7. 7

   Serve straight away

   Serve immediately.

What is barley risotto?

Risotto is an Italian-style dish traditionally made by slowly cooking rice with stock. This version uses pearl barley, which gives the dish a pleasantly chewy texture and a substantial feel.

Mushrooms bring savoury depth, while wine, parsley and optional Parmesan round out the flavour. The method keeps the approach simple: cook the barley in one covered pan rather than stirring continuously.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 19g protein, 79g carbs, 6g fat.

Most of the carbohydrates come from the pearl barley, while the mushrooms contribute some protein and the Parmesan adds a little more if included. The recipe's reported nutrition lists 6 g of fat per serving. Pair a portion with green vegetables or salad for extra freshness and variety.

Choosing the ingredients

Mushrooms: Use a mix if you like, or choose one variety. Chop, slice or break them up so they cook evenly and are easy to eat with the barley.

Stock: Chicken stock gives a fuller flavour; vegetable stock makes the dish vegetarian. Choose one that suits your preference, and season at the end since stock can vary in saltiness.

Getting the mushrooms right

Moisture: Cook the mushrooms until their released liquid has evaporated before adding the barley. This concentrates their flavour and avoids starting the simmer with excess liquid.

Pan space: Use a large, heavy saucepan as directed, so the mushrooms can cook rather than remain crowded in a small layer.

Simmering and checking doneness

Gentle heat: Once the stock is in, keep the pan at a low simmer with the lid on for 40 minutes. Stir occasionally and check that the mixture is not drying out.

Texture: Taste the barley near the end of cooking. It should be tender but still chewy; add the remaining stock if needed while it finishes cooking.

Wine and finishing touches

Wine: Stir until the wine is absorbed before adding the stock. This lets its sharper aroma mellow as the barley cooks.

Parmesan: Stir it in off the heat, if using, so it melts into the hot barley. Taste before adding extra salt, then finish with pepper if desired.

What to serve with it

The barley and mushrooms make a filling main, and chopped parsley adds freshness. For a more balanced plate, serve it with a crisp green salad or a side of cooked green vegetables.

Recipe notes & tips

• Chop or slice the mushrooms to a fairly even size so they cook at a similar rate.
• Let the mushrooms' liquid evaporate before moving on to the barley.
• Stir occasionally during the covered simmer and check for dryness.
• Keep some stock back so you can add it if the barley needs more liquid.
• Taste before adding salt, especially if your chosen stock is already seasoned.

Variations

• Vegetable stock: Use vegetable stock for a meat-free version.
• Mushroom mix: Combine different mushrooms for a varied texture.
• No wine: Leave out the wine and proceed with the stock.
• Extra parsley: Add more chopped parsley at serving for a fresher finish.
• Parmesan-free: Skip the optional cheese for a dairy-free version.

Common mistakes to avoid

• Adding barley too soon: Cook off the mushrooms' released liquid first.
• Cooking at too high a simmer: Lower the heat after adding stock and cover the pan.
• Letting the pan dry out: Stir occasionally and add the reserved stock if needed.
• Adding all the stock at once: Hold some back to adjust the texture during cooking.
• Salting before tasting: Check the finished dish first, as the stock and Parmesan may add salt.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of stock or water if the barley has thickened.

Frequently asked questions