Mushroom Barley Risotto



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Source Moosewood Restaurant: Cooking for Health by The Moosewood Collective

Preparation Time


3 tbsp olive oil
1 cup onion finely chopped
1 clove garlic chopped
3 to 4 cups cremini mushrooms sliced (white mushrooms also work)
1 tsp salt
1/2 tsp dried thyme
1/2 tsp fresh rosemary minced
1 tbsp soy sauce
1/4 tsp black pepper
1/2 cup white wine
1 cup pearled barley
3 cups water
to garnish fresh parsley chopped
to garnish parmesan cheese grated

1. Heat the olive oil in a large sauce pan. When the oil is warm, add the onions and garlic. Cover and cook for about 5 minutes.

2. Add the mushrooms and salt. Recover and cook until the mushrooms start to give off water, about another 5 minutes.

3. Add the remaining ingredients (minus the garnish). Stir and bring to a boil. Then reduce the heat and simmer uncovered until the barley is tender. You'll need to stir occasionally and taste until the barley is tender.

Different barleys take different times to cook. If you soak the barley for a few hours, or overnight, before cooking it will take less time to cook. Depending on how long it's been soaked it could finish cooking in 30 minutes or an hour and a half. Add water as needed until the barley is tender.

4. Serve sprinkled with parsley and cheese and enjoy! To make it vegan, leave off the cheese garnish.


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