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Mushroom pearl barley risotto in a white bowl, topped with crispy roasted mushrooms and garnished with chopped parsley and grated parmesan.

Roasted Mushroom Pearl Barley Risotto

  • Author: Elizabeth Chloe
  • 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


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!



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


Process shots showing the making of Roasted Mushroom Pearl Barley Risotto

Preheat your oven to 180 degrees Celcius. 

  1. 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. 
  2. 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. 
  3. Pour in the porcini mushrooms, their soaking liquid and the vegetable stock. Leave this to simmer for 20 minutes. 
  4. 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. 
  5. 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.
  6. 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. 
  7. The roasted mushrooms are done when most of the liquid they released has evaporated and they begin to go slightly crispy and caramelised. 
  8. Serve the pearl barley risotto in bowls topped with the roasted mushrooms. Then garnish with more parmesan and chopped parsley. Enjoy!


  • 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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