Creamy Mushroom Barley Risotto

Name: Creamy Mushroom Barley Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 2 tablespoons olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 8 ounces mushrooms, sliced; 4 cups vegetable broth; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Comfort Food

I often find myself craving a comforting dish that warms both the heart and soul, and this Creamy Mushroom Barley Risotto is just that. The combination of nutty barley and earthy mushrooms creates a rich, satisfying meal that’s surprisingly easy to prepare. I love how the slow cooking method allows the flavors to deepen, while the creamy texture is achieved without heavy creams. After just one bite, you’ll see why this has become a staple in my home—perfect for family dinners or a cozy weeknight treat.

Created by

Kayla Monroe

Last updated on 2026-01-15T13:58:10.811Z

During one of my culinary adventures, I decided to experiment with barley in risotto instead of the traditional arborio rice. I was delighted to discover that the nutty flavor pairs perfectly with mushrooms, creating a deliciously creamy texture that is both satisfying and wholesome. The best part? Barley is not only more nutritious but also adds a unique chewiness that elevates the dish.

As I perfected the technique, I learned that the key to achieving that lovely creaminess is to stir gently and add warm broth gradually. This allows the barley to release its starch while absorbing all those delicious flavors. It’s a little technique that makes a big difference!

        Why You Will Love This Recipe
        Rich umami flavor from sautéed mushrooms
Nutty barley provides a hearty texture
Versatile: perfect as a main dish or side

      

Understanding Barley in Risotto

Pearl barley is the star ingredient in this risotto, bringing a unique nutty flavor and a hearty texture. Unlike traditional arborio rice used in classic risottos, barley takes longer to cook but rewards you with a creaminess that rivals its rice counterpart. The chewy texture of barley also adds complexity and makes your dish more filling and satisfying. To achieve the best results, make sure to rinse the barley before cooking; this helps remove excess starch and prevents it from becoming too gummy.

When cooking barley, it’s crucial to gradually add the vegetable broth. By doing so, you allow the barley to absorb the liquid fully, resulting in a tender and creamy risotto. I recommend stirring constantly during this process—this not only helps maintain even heat distribution but also ensures that the barley releases its starches, enhancing the creaminess of the dish.

Flavor Enhancements and Variations

While the earthy flavors of mushrooms and the richness from Parmesan are fantastic, don’t hesitate to get creative. For an extra flavor kick, try adding a splash of white wine after you sauté the vegetables; allow it to reduce before adding the barley. You could also experiment with different types of mushrooms like shiitake or portobello for varying textures and tastes. To make this dish vegan, simply swap the Parmesan cheese for nutritional yeast, which will still provide a cheesy flavor without the dairy.

Consider incorporating seasonal vegetables to enhance the nutritional content and flavor profile. Greens like spinach or kale can be stirred in just before serving for a pop of color and added health benefits. If you prefer a spicier version, a pinch of red pepper flakes during cooking will give an exciting heat that beautifully complements the creamy base of the asparagus.

Ingredients

For the Risotto

1 cup pearl barley
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups vegetable broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Gather all the ingredients to make the process smoother.

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender.

Cook the Barley

Add the pearl barley to the pot, stirring for 1-2 minutes until it's slightly toasted. Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow each cup of broth to be absorbed before adding the next, which should take about 25 minutes.

Finish the Risotto

Once the barley is tender and creamy, stir in the grated Parmesan cheese and season with salt and pepper to taste. Cook for an additional minute or two, allowing the flavors to meld together.

Serve

Scoop the risotto into bowls, garnish with freshly chopped parsley, and serve warm. Enjoy your delicious creamy mushroom barley risotto!

Don’t forget to experiment with different toppings, such as toasted nuts or additional vegetables!

Pro Tips

For an extra layer of flavor, try adding a splash of white wine before adding the broth. This will enhance the umami richness of the mushrooms.

Make-Ahead and Storage Tips

Creamy Mushroom Barley Risotto is a perfect candidate for meal prep. You can prepare the risotto in advance and store it in an airtight container in the refrigerator for up to three days. When reheating, I recommend adding a splash of vegetable broth or water to help restore the creamy texture that may diminish over time. Gently warm it on the stove over low heat, stirring frequently, until heated through.

If you're looking to make this dish even further in advance, consider freezing it. Let the risotto cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. To enjoy later, simply thaw it overnight in the refrigerator and reheat in a saucepan, adding liquid as needed.

Common Troubleshooting

If your risotto turns out too thick, don’t worry! This can happen if too little broth is added during the cooking process. Simply add a bit more vegetable broth or even warm water to loosen it up, stirring until you reach the desired creamy consistency. One common mistake is not stirring enough; the stirring action is essential for releasing starches from the barley, creating that signature creaminess.

Alternatively, if your risotto is too watery, it may be due to the barley being undercooked. Let it simmer a bit longer, allowing the excess liquid to evaporate. Continue to stir to help the remaining moisture thicken as it evaporates. This dish thrives on patience, so don’t rush the process—it’s well worth the wait!

Questions About Recipes

→ Can I use brown rice instead of barley?

Yes, but the cooking time will vary. Brown rice typically takes longer to cook than barley.

→ How long will leftovers last?

Leftover risotto can be stored in the fridge for about 3 days. Reheat gently on the stove, adding a splash of broth to loosen it up.

→ Can I add more vegetables?

Absolutely! Feel free to mix in spinach, peas, or asparagus for added nutrition and color.

→ Is this recipe gluten-free?

No, since barley contains gluten. However, you can substitute with a gluten-free grain such as quinoa.