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Fast and Easy Recipe for Wild Mushroom and Barley Risotto

Monday's Leftovers: Wild Mushroom and Barley Risotto

Vegetarians and omnivores unite and make today a meat-free Monday by serving a reassuringly creamy risotto for dinner. Traditional risotto is made with arborio rice, but if you're looking to take it up a nutritional notch, prepare the dish using leftover barley, a chewy cereal grain high in fiber and antioxidants but low in fat. Parmesan cheese and wild mushrooms don't just add in meatiness and substance — they also impart strong umami flavors. See how the quick dish comes together and read more.

Wild Mushroom and Barley Risotto

Wild Mushroom and Barley Risotto

Fast and Easy Recipe for Wild Mushroom and Barley Risotto 2010-02-05 11:48:52


  1. 6 cups vegetable or mushroom broth
  2. 1-1/2 cups water
  3. 2 tablespoons extra-virgin olive oil
  4. 1 small onion, minced
  5. 2 cloves garlic, minced
  6. 3 cups mixed wild mushrooms, coarsely chopped
  7. 1-1/2 cups pearl barley, rinsed
  8. 1/2 cup red wine
  9. 6 cups baby arugula
  10. 1/3 cup freshly grated Parmesan cheese
  11. 1 tablespoon butter
  12. 2 teaspoons balsamic vinegar
  13. Freshly ground pepper, to taste


  1. Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer.
  2. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.
  3. Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)
  4. Stir in arugula and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter and vinegar. Season with pepper.

Serves 6.

Nutritional information per serving: 321 Calories; 9 g fat (3 g sat, 4 g mono); 9 mg cholesterol; 48 g carbohydrates; 9 g protein; 10 g fiber; 543 mg sodium; 373 mg potassium

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marie-lee marie-lee 7 years
I've got a recipe for a mushroom barley risotto that I make in my slow easy.
Advah Advah 7 years
YUM! My favourite restaurant in town started making barley risottos a few months ago and I'm obsessed with them. I'll have to get used to the above recipe then adapt it to what I got at that restaurant - goat's cheese, rocket and beetroot, and leek and kipper. Oh I'm salivating again.
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