Mushroom risotto gets a nutritious twist in this delicious roasted mushroom pearl barley risotto recipe! This risotto recipe is filled with mushrooms, kale, parsley, parmesan and white wine, and is then topped with roasted mushrooms that are cooked with a little soy sauce and balsamic vinegar. It is a mouth-watering vegetarian dinner that even the most dedicated meat-eaters will love!
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- Roasted Mushroom Pearl Barley Risotto FAQ
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- How to Make Roasted Mushroom Pearl Barley Risotto
Ok, so I am aware that this is another risotto recipe (pea & asparagus risotto with bacon anyone?). And another pearl barley risotto recipe at that (please see this pearl barley risotto with Spring vegetables recipe for full details). But the weather is cold, I am craving carbs now more than ever and risotto is the perfect carby comfort food to meet my Autumn/Winter needs. I’m absolutely not sorry guys 😘
This isn’t just your average risotto though. This is pearl barley risotto. It’s easier to make than the regular version and contains more fibre while also adding a lovely, nutty flavour. It’s absolutely one of my favourite things to cook at the moment, and is so perfect for this cold Autumn weather.
We’ve made this mushroom risotto as mushroomy as possible. First by adding mushrooms into the risotto itself, giving it a delicate, earthy flavour. But that wasn’t enough. Oh no. So, we decided to roast mushrooms with a little bit of soy sauce, for that umami goodness, and balsamic vinegar, for a little bit of extra sweetness. The result is crisp, roasted mushrooms with a deep, slightly sweet, savoury flavour, perfect for topping your risotto, alongside a little parmesan and parsley.
Alongside all of that mushroomy goodness, we’ve also got onion, garlic, white wine, kale, parmesan, lemon and a little bit of butter for good measure. Flavour is layered in at each point of the cooking so you’ll find yourself spooning it straight from the pot into your mouth before you’ve even thought about dishing it up.
The beauty of this pearl barley risotto is that it doesn’t need stirring like a regular risotto. You can add your stock and leave it to simmer away until it’s all been absorbed by the barley. It does take a little longer to cook, but you’re not tied to the stove.
Roasted Mushroom Pearl Barley Risotto FAQ
Allow the risotto to cool to room temperature for no longer than 2 hours, then store in Tupperware containers, in the fridge for 2-3 days.
Once the pearl barley risotto has cooler, transfer the risotto to freezer-safe containers and store in the freezer for up to 3 months.
To defrost, allow transfer the risotto to the fridge and allow to thaw over 24 hours. Alternatively, you can use the defrost setting on your microwave.
Transfer the mushroom risotto into a saucepan with a splash of water. Heat on a medium-heat for approximately 7 minutes until the risotto is piping hot all the way through.
You could also reheat the mushroom risotto in the microwave. Transfer to a microwave-safe container and heat on full power for 3 minutes until the risotto is piping hot all the way through. Cooking times may vary depending on your microwave.
Yes! You can use vegan alternatives to substitute both the parmesan and butter. And also make sure you are using vegan wine when cooking this recipe!
Pearl barley contains gluten therefore it is not appropriate for a gluten-free diet. You could substitute the pearl barley for buckwheat. You could also use regular risotto rice to keep this recipe gluten-free!
This mushroom risotto is delicious exactly as it is, but you could serve it with a green side salad if you fancied it. If you wanted to add additional protein, it works wonderfully with roasted chicken too.
Pot barley has had the inedible outer husk removed. It still has the bran layer intact, making it more nutritious. However it requires soaking (overnight ideally in cold water) before cooking.
Pearl barley has been polished further so the bran layer is removed. It is less nutritious than pot barley due to the removal of the bran layer, however it doesn’t require soaking and takes less time to cook.
Pearl barley does not need to be soaked as it has been hulled and polished, removing the bran layer.
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How to Make Roasted Mushroom Pearl Barley Risotto
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Roasted Mushroom Pearl Barley Risotto
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: British
- Diet: Vegetarian
Description
In this mushroom pearl barley risotto recipe mushrooms, kale, parsley, parmesan and white wine are combined to make a creamy risotto, which is then topped with roasted mushrooms for even more flavour and texture!
Ingredients
For The Risotto:
- 2 tablespoons oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 250 grams dried pearl barley
- 125 millilitres white wine
- 2 tablespoons dried porcini mushrooms, soaked (keep the soaking liquid!) and finely chopped
- 1 litre vegetable stock
- 100 grams mushrooms such as button, chestnut or portobello, diced
- 50 grams kale, shredded
- 1 tablespoon butter
- 20 grams parmesan cheese, plus more for garnish
- 1 tablespoon lemon juice
- 10 grams parsley, finely chopped plus more for garnish
For the Roasted Mushrooms:
- 150 grams mixed mushrooms (I use a mixture of shiitake, oyster and mini portobello)
- 1 tablespoon oil
- 1 clove garlic, skin on and lightly crushed
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
Instructions
Preheat your oven to 180 degrees Celcius.
- Heat the oil in a cast-iron pot. Saute the onion for 5-7 minutes until it is soft and translucent. Add the garlic and saute for another 1-2 minutes.
- Add the pearl barley to the pot and stir to combine with the onion and garlic. Pour in the white wine and cook for 3-5 minutes, until the alcohol has cooked off and the amount of liquid has halved.
- Pour in the porcini mushrooms, their soaking liquid and the vegetable stock. Leave this to simmer for 20 minutes.
- Add the chopped mushrooms to the pot and continue to cook for another 20-30 minutes until the pearl barley is cooked through and tender.
- To make the roasted mushrooms toss the mushrooms with the oil, balsamic, soy sauce, garlic clove and black pepper. Pop them into the oven for 20 minutes.
- Once the pearl barley is cooked add in the kale and cook for a further 5 minutes. Then add in the butter, parmesan, lemon juice and parsley. Stir to combine.
- The roasted mushrooms are done when most of the liquid they released has evaporated and they begin to go slightly crispy and caramelised.
- Serve the pearl barley risotto in bowls topped with the roasted mushrooms. Then garnish with more parmesan and chopped parsley. Enjoy!
Notes
- Use a firm mushroom (such as portobello, button or chestnut) in the risotto. These will hold their shape and won’t go mushy as they cook in the risotto.
- For the roasted mushrooms, you can use whichever mushrooms you have to hand. Leave the more delicate mushrooms (such as shitake and oyster) whole or in big pieces so they don’t burn. They will shrink in size as they cook.
Keywords: mushroom risotto, pearl barley risotto, barley risotto, pearl barley recipes
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Tasty, easy and warming – the perfect wintry meal!
★★★★★
Thank you so much Chloe 😘