0 reviews

Mushroom Barley Risotto

Name: Mushroom Barley Risotto
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Yield: 3 servings
Ingredients: 10 Dried Shiitake Mushrooms; 1 cup Pearl Barley, rinsed; 2 tablespoons Extra Virgin Olive Oil; 3 cloves Garlic, finely chopped; 1 Onion, finely chopped; 400 gm. / 14 oz. Button Mushrooms, sliced; 2 tablespoons Rice Vinegar; 1 teaspoon Salt; 1/2 teaspoon Pepper; 2.5 cups Water; Freshly chopped Parsley, or Cilantro

Pearl barley and mushrooms are cooked with aromatics, mushroom stock, and seasonings.

Dinner

Italian

Soy-Free

Sugar-Free

Nut-Free

Introduction

This mushroom barley risotto is a vegan adaptation of the classic Italian dish, replacing traditional arborio rice with pearl barley. The switch to barley adds a subtle nutty flavor and increases the dish's nutritional value through added fiber and minerals.

The recipe's depth comes from using both dried shiitake and fresh button mushrooms. While the shiitakes provide intense umami flavors, the button mushrooms contribute a more delicate, earthy taste. The mushroom soaking liquid is particularly important, as it's blended with sautéed mushrooms to create a rich base.

The cooking process is methodical but uncomplicated. Both the barley and dried mushrooms need a 20-minute soak in hot water before cooking. The dish then comes together in a single pan, where the mushrooms are sautéed with aromatics before being partially blended and combined with the barley.

The result is a creamy, dairy-free risotto that maintains the comforting qualities of the original. The consistency can be adjusted by varying the amount of mushroom mixture that gets blended, while the basic seasoning of salt, pepper, and rice vinegar lets the mushroom flavors take center stage.

This recipe serves both as a satisfying weeknight meal and as a reliable option for serving guests. While parsley or cilantro are recommended as garnishes, the dish can be customized with alternatives like chives or nutritional yeast.

Ingredients

10 Dried Shiitake Mushrooms
1 cup Pearl Barley, rinsed
2 tablespoons Extra Virgin Olive Oil
3 cloves Garlic, finely chopped
1 Onion, finely chopped
400 gm. / 14 oz. Button Mushrooms, sliced
2 tablespoons Rice Vinegar
1 teaspoon Salt
1/2 teaspoon Pepper
2.5 cups Water
Freshly chopped Parsley, or Cilantro

Instructions

Soak Mushrooms: Soak 10 dried shiitake mushrooms in a bowl of hot water for 20 minutes.
Soak Barley: In a separate bowl, soak 1 cup of rinsed pearl barley in hot water for 20 minutes.
Prep Mushrooms: Once soaked, drain the shiitake mushrooms (reserve the soaking water) and slice them into pieces.
Drain Barley: Drain the soaked barley and set aside.
Sauté Aromatics: Set a cooking pan over medium heat. Add 2 tablespoons extra virgin olive oil. Once hot, add 3 finely chopped garlic cloves and 1 finely chopped onion. Stir-sauté for 2-3 minutes, or until translucent.
Cook Mushrooms: Add 400g sliced button mushrooms and the sliced shiitake mushrooms. Stir-sauté for 10 minutes, or until much of the moisture is gone.
Blend Mixture: Remove and transfer about 1 cup of the mushroom mixture to a blender. Blend with the reserved mushroom soaking water until creamy. Transfer back to the cooking pan.
Combine Ingredients: Add 2 tablespoons rice vinegar, 1 teaspoon salt, 1/2 teaspoon pepper, the soaked barley, and 2.5 cups water to the pan.
Cook Barley: Stir-mix and cover the pan. Cook over medium heat for 15-18 minutes, or until the barley is soft. Stir every 4-5 minutes to prevent sticking.
Final Touch: Once cooked, add freshly chopped parsley or cilantro and mix well.
Serve Hot: Transfer the creamy, umami mushroom barley risotto to serving dishes and enjoy while hot.

Recipe Video

Please subscribe to our YouTube channel if you haven’t already.

Recipe Notes

Blending Variations: For an extra creamy risotto, blend more of the mushroom mixture with the shiitake soaking water. Stir more frequently to prevent sticking.
Barley Texture: Pearl barley should be rinsed and soaked before cooking to ensure even cooking and a tender texture.
Mushroom Substitutions: If you can’t find dried shiitake mushrooms, substitute with other dried mushrooms like porcini for a similar umami flavor.
Liquid Adjustments: Add a splash of vegetable stock if the mixture thickens too quickly during cooking.
Garnishing Options: Fresh parsley or cilantro is recommended, but chives or a sprinkle of nutritional yeast can also enhance the flavor.

Frequently Asked Questions

Can I use another grain instead of barley?

Yes, you can use farro, quinoa, or arborio rice, but the cooking time and liquid requirements will vary.

What can I use if I don’t have rice vinegar?

You can substitute rice vinegar with apple cider vinegar or white wine vinegar for a similar tangy note.

How can I make this recipe oil-free?

Sauté the garlic and onions in a splash of vegetable broth instead of olive oil.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to loosen the consistency.

Can I make this recipe ahead of time?

Yes, the risotto tastes great when reheated, though it might thicken. Prepare the dish and store it in the fridge, adding extra liquid when reheating.