Mushroom Barley Risotto

So, add risotto to the ever-growing list of foods that I love.  My only complaint is that I don’t like using rice that’s had its bran and germ removed, which technically speaking is the most nutritious part.  Did you know that over half the nutrition in a whole grain of rice is in the tiny germ and bran?  Unfortunately, brown rice doesn’t get creamy and thick as white risotto rice does.

Ever since seeing that cooking barley in a risotto results in a similarly creamy dish, I had to try it and I’m so glad I did.  Barley is actually much higher in fiber than brown rice and is higher in some nutrients such as selenium which can be difficult to get enough of from plant-based sources.

In this case, find pot barley or scotch barley.  Pot barley is the least processed, while pearled barley has its bran removed.  Pearled barley cooks much faster but nutritionally is very similar to rice so it’s worth it to find unprocessed barley with the bran still intact as a lot of the nutrition is contained in the bran.

By the way, need a vegan version? Try this Vegan Mushroom Risotto!

In this case, find pot barley or scotch barley.  Pot barley is the least processed, while pearled barley has its bran removed.  Pearled barley cooks much faster but nutritionally is very similar to rice so it’s worth it to find unprocessed barley with the bran still intact as a lot of the nutrition is contained in the bran.

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Mushroom Barley Risotto

• 3-4 tbsp butter, divided
• 1 large onion, finely diced
• 3 cloves garlic
• 1/2-3/4 lb  your favorite kind, or an assortment of fresh mushrooms
• 1 C pot or scotch barley
• 3 1/2-4 C water or vegetable stock
• 1/4 C fresh parsley
• 2 tsp fresh thyme
• 1/2 C freshly grated Parmesan cheese
• 1/2 tsp salt or more to taste
• freshly ground black pepper to taste

In a small pot heat the stock or water till boiling, then turn off the heat and set aside until ready to use.

In a large pan over medium heat melt half the butter and once hot saute the onion until softened.  Add the garlic and stir while cooking for just a couple of minutes before adding the barley.  Add the fresh thyme, and let the barley toast for a couple minutes while stirring everything together, then add 1 C of hot water or stock.  Stir and bring to a boil adjusting the heat of the stove as needed to maintain a steady simmer.

Once the liquid has been absorbed add a half cup more liquid and stir.  Cook until the liquid has been absorbed again, stirring frequently, before adding more.  Repeat until all the water or stock is gone or until the barley is tender and creamy.  This should take 45-50 minutes.

Near the end of cooking the barley, take a small pan and melt the remaining butter over medium heat.  Once the pan is hot add the mushrooms and a sprinkle of salt and pepper and saute until soft.  Set aside.

Once done cooking, remove from the heat and stir in the cooked mushrooms and any remaining liquid in the mushroom pan, the chopped fresh parsley and the grated Parmesan.  Season with salt and pepper to taste and serve hot with more Parmesan cheese and fresh parsley.

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Have a great weekend!

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