Barley Risotto with Mushrooms

 

Mushroom Barley Risotto

Video taken from the channel: FOOD aSALT


 

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mushroom barley risotto

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Mushroom Barley Risotto | Slow Cooker Meals

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Creamy Mushroom Barley Risotto

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Mushroom Barley Risotto | Creamy Healthy Recipe | Home Made

Video taken from the channel: Cucina Mia By Natasha


Directions. Step 1. Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes.

Step 2. Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes.

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.

DIRECTIONS Place the dried porcini in a bowl and cover with 200ml of warm water, leave to soak for 30 minutes (you can use this time to prepare the other vegetables). You may have broth left over, or you may need to add more to get barley to desired consistency.) Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.

Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese. Add leeks, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add barley and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.

Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer. Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes.

Creamy Barley Risotto with Mushrooms and Spinach Creamy risotto made with barley instead of traditional Arborio rice, topped with sauteed garlic mushrooms and spinach. It’s high in fiber, low in fat, and tastes absolutely heavenly! Total Time: 50 mins.

I made it just like regular risotto: I sauteed the mushrooms with the leeks (instead of onions), added the barley, added 1/2 c. white wine as the first liquid, then proceeded with the remaining. Orzotto a creamy barley risotto with nutty, earthy flavors courtesy of pearled barley, mushrooms, sage, doppelbock lager and beef stock. Serves 4 as a.

List of related literature:

This is actually a recipe for risotto, and once you learn the basic steps of making a good risotto, you can go crazy with it: Soak dried porcini for 15 minutes, chop them up along with other assorted mushrooms, and then do everything as listed here, except instead of adding peas, add the mushrooms.

“Kitchen Yarns: Notes on Life, Love, and Food” by Ann Hood
from Kitchen Yarns: Notes on Life, Love, and Food
by Ann Hood
W. W. Norton, 2018

To complement the hearty risotto, we sautéed an onion and a carrot before adding the barley and the cooking liquid to the pot.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Combining shiitakes with barley, garlic, and parsley, this dish, cooked in the style of risotto, is a meal I couldn’t turn down.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Delicate quinoa disappeared next to the big bites of mushrooms, and wheat berries took too long to cook, but farro was a hit: Its nutty flavor and chewy texture complemented the mushrooms nicely.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Fill the bottom of a one-serving casserole with half the barley, then the mushrooms and lamb pieces, and finally the rest of the barley, seasoning each layer with salt and pepper and the herbs.

“The Pleasures of Cooking for One: A Cookbook” by Judith Jones
from The Pleasures of Cooking for One: A Cookbook
by Judith Jones
Knopf Doubleday Publishing Group, 2011

BARLEY RISOTTO WITH PESTO AND RICOTTA SALATA Italy • Serves 4 to 6 Risotto can be made with other starchy grains, like barley or farro.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

You can enjoy mushrooms sautéed with greens, on top of a salad or pizza, on warm and creamy polenta, blended into a soup, grilled like a burger, or stirred into soba noodles with ginger and garlic.

“31-Day Food Revolution: Heal Your Body, Feel Great, and Transform Your World” by Ocean Robbins, Joel Fuhrman
from 31-Day Food Revolution: Heal Your Body, Feel Great, and Transform Your World
by Ocean Robbins, Joel Fuhrman
Grand Central Publishing, 2019

Add the mushrooms and any of the garlicky butter left in the tray to the barley and cook, stirring, for another 5 minutes.

“Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients” by Julia Busuttil Nishimura
from Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients
by Julia Busuttil Nishimura
Pan Macmillan Australia, 2017

Add the mushrooms to the pan with their liquor as soon as they have finished soaking, so that they cook in with the barley.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

BARLEY RISOTTO Don’t simply add barley to casseroles.

“Healing Foods: Eat Your Way to a Healthier Life” by DK
from Healing Foods: Eat Your Way to a Healthier Life
by DK
DK Publishing, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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35 comments

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  • Great Video I like the way you talk. You have a new subscriber.
    I am also a new youtuber trying to grow. I offer people life advices that makes them happier while cooking delicious food. Check it out, you might like it.��

  • Use leftovers like itslians use rice rissoto..make rice..um Barley stuffed balls…look for an Arincini/ rice ball recipe and adapt it using the barley instead.yes it eorks n is fabulous!

  • Very interesting! I do make barley pilafs and use some in different soups
    They have instant precooked dried barley i got from Rader Joes also ive seen it in conventional supermarkets from the Quaker Oat company..im going to remember this idea Mushrooms are a natural with barley..and im a veg head so maybe shredded carrots last moments chopped scallions and defrosted green peas some slivers of home roasted..red bell peppers
    Garnished fresh tyme..parsley
    NO CHEESE PEOPLE
    ENOUGH WITH COVERING EVERYTHING WITH CHESSE!
    a dribble of vincotta fig baldamic vinager would be nice!

  • I only have dried shiitake mushrooms, nothing fresh and I can’t get to the store without a caregiver and I don’t have one right now.

  • Oh thank you so much for this recipe, I made it yesterday and it was delicious, this is going to be a firm favourite now.  I love you channel and as a vegan I can find so much to cook, if I have to leave a bit of cheese out here and there I’m fine with that. Thank you

  • omg learn how to say risotto…………. ris otto otto is 8 in italian. otto like in the simpsons not o toe.
    I live in italy and this drives me bananas!

  • I have this cooking in my slow cooker as I type this but I’m wondering, I plan on freezing this but don’t know if I should still add the cheese before freezing it or add when I reheat it.

  • have all the ingredients in the kitchen, can’t wait for the morning to cook this! greetings from Australia:) your recipes are amazing!!

  • I would love to try it out but I don’t have a slow cooker. Is it possible to cook the barley also in a normal way??
    -Thanks for answering!

  • I was planning on making this on Wednesday, I went out and bought all the mushrooms today for it! I like to put some parsnip in too to give it a bit more flavour:)

  • Hi Sara! Just thought I should tell you your channel is my absolute favourite YouTube foodie channel! I love your recipes, home hacks and great tips and tricks! So glad I found you in my search for breakfast smoothies:) Your recipes have really helped me along the way to a healthier lifestyle, so thank you so much and keep up the awesomeness!:) Lots of love x

  • How is it possible that it’s cooked in 15-20 min Mine takes 40 min and it’s still al dente By the way I m following exactly what you did By the looks of things it’s still undercooked

  • I have never cooked with barley before so thank you! I did have a hard time finding barley however. All I could find was a 10 minute quick cook barley. Is that going to be ok for so long in the slowcooker?

  • I know this sounds a bit silly, but is there anything you could uses to replace the mushrooms? I would love to make this for my friends and family but I have a friend who is allergic. Love this dish though!! (:

  • I can’t wait to try it! (: Can I know how many people does this recipe serves? And also, how do I reheat it? I don’t have a microwave!

  • Ma che vergogna, sta insegnando alle persone come NON cucinare un risotto italiano. E poi ci domandiamo perché i piatti italiani all’estero sono cucinati in modo errato o stravolti con aggiunte extra non ammesse nelle ricette originali. Non è colpa loro, è colpa di questi video che insegnano in modo errato come cucinare piatti italiana.

  • I used to spend 1 hour stirring constantly to have the perfect creamy mushroom risotto. so a recipe that allows me to do something else instead while I wait seems a perfect idea! will give it a go very soon. And, btw, I love barley as well, really delicious flavour

  • I suffer from celiac disease (I can’t have wheat, gluten, barley malt etc). Do you think you could put up some gluten free recipes up on your channel? I need some inspiration!
    Thanks
    S x
    PS I love your channel!!

  • thank you so much, I’ve finally found the recipe to cook barley & quinoa. this is perfectly for elderly & slow cook recipe help me save time in preparing meals for parents as I need to go to work.

  • OOOO, seems delicious! Will try it althought I don’t have slow cooker I will try in rice cooker! HAHA, do you think it’ll work? THAAANKS for sharing love!

  • Hello! I am so glad I found you. I have been making your smoothies and salads in a jar for me and my husband and omg!!! Not only do they taste great but I get complimented at work! Thank you so much for the recipes. Can you make more salads in a jar please!!!! Huge gigs from Texas!!!:):).

  • Oh my goodness!  I’m at the last week of my grocery money, but I actually have all the ingredients to make this!!!  I’m making it first thing tomorrow morning.  Thank youthank you.

  • So I’ve done quinoa, brown rice, lentils and chickpeas, and I just found that package of barley that I didn’t know how to cook. I’m making it Monday. Thank you for this.

  • I make mushroom risotto a ton, but I never had the idea to add carrots! Need to try it the next time:D Thank you for this amazing recipe! I’m so excited for the year 2015 and all of the recipes you’re going to post ♥ Sarah

  • Just made it with shitake and oyster mushrooms, added garlic for taste of course and it was really perfect risotto. Thank a lot for instructions ☺️

  • Ingredients

    For 1 or 2 Servings

    1Kg of Rice
    5L of Blood
    16 Tablespoons of Needles
    53 Razorblades
    25 Knives
    1 Pair of Scissors
    1 detached Foot
    1 Frog

  • Welcome to another episode of thinking out loud

    Before it started I saw the sexiest commercial of ice cream
    The man’s voice
    The lips eating the ice cream
    The sexy shots
    Of the ice cream

  • slow cooker is almost the best invention since sliced bread. its been so helpful, in fact i just made some wendys chili that is being kept warm for my hubby when he comes home from work and i prepped everything in the morning  threw it in and forgot about it.. thats the whole beauty

  • This is soooo good! I have 3 daughters who are fairly honest and picky about their food (12, 6 and 3yrs) and they couldnt get enough! Thanks!

  • Yawn…cook your asian rice. Chuck in a pot, add boiling water, any cheese, block of butter, cook it into a MUSH BOOM.
    Risotto….IT’S RICE PORRIDGE, if you chuck too much stuff in there, then IT’S GUMBO.

  • I had to see this recipe because I am diabetic. Barley has one of the lowest carb content in the glycemic index. I need to learn how to substitute barley for rice. Thank you for this recipe.

  • My boyfriend got me a 400 calorie recipe book for Christmas and Barley was used heavily in that book. Is it a new health food…? Btw, it that a new coffee maker or something behind you that’s flashing? 

  • Your onion was way more than translucent they were burned, look at the edges.
    on that, they should be translucent but not golden yet

  • This video for an Italian like me is torture… Please learn to make a risotto before making videos like these, it’s all completely wrong…

  • My did my parents name me this… they kicked me out of the house because of “razor blades in my food” or something. Time to go listen to my chemical romance