Mushroom Barley Risotto

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This mushroom barley risotto is a restorative vegetarian dish that offers a wonderful twist on the Italian classic. By swapping traditional arborio rice for pearl barley, you create a rustic, nutty texture that holds its bite beautifully while soaking up the earthy flavours of the fresh portobello, shiitake and oyster mushrooms. The addition of fresh thyme and garlic provides a fragrant depth that makes this meal feel truly indulgent yet wholesome.

Ideal as a healthy midweek supper, this recipe is naturally high in fibre and incredibly satisfying. The slow-release energy from the barley makes it a brilliant choice for those seeking a comforting, heart-healthy meal during the cooler months. Serve it simply in warmed shallow bowls with a final scattering of fresh parsley for a vibrant, nutritious dinner that the whole family will enjoy.

Ingredients for Mushroom Barley Risotto

1075ml chicken stock or canned low-salt chicken broth
2 teaspoons butter
230g finely chopped onion
160g pearl barley
2 teaspoons chopped fresh thyme or 3/4 teaspoons dried
1 lagerblad
2 teskedar olivolja
450g assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced
1 vitlöksklyfta, hackad
2 matskedar hackad färsk italiensk persilja

How to make Mushroom Barley Risotto

Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.

Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 475ml warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 120ml at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.

Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

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