Barley Risotto with Mushrooms

How to Make Barley Risotto with Mushrooms

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1. Heat 1 tbsp of the oil in a large, deep pan over medium-high heat. Cook the mushrooms for 5 minutes, until deep golden. Move half to a plate.

   Mark done Start 5 min timer

2. Add the remaining oil and the onion to the pan and cook for 3 minutes, until soft. Add the garlic and thyme and cook for 30 seconds.

   Mark done Start 3 min timer

3. Stir in the barley and cook for 1 minute. Add a ladle of the hot stock and simmer, stirring now and then, until it has been absorbed. Keep adding stock a ladle at a time for about 35 minutes, until the barley is tender with a slight chew.

   Mark done Start 1 min timer

4. Take the pan off the heat and stir in the reserved mushrooms, the Parmesan, butter, lemon juice, salt and pepper. Scatter with the parsley.

   Mark done

Tips for Making Barley Risotto with Mushrooms

• Keep the stock hot in a separate pan so the simmer never stops when you add it.
• If the barley is tender but the sauce is thin, simmer it uncovered for a few minutes.
• Taste before adding salt; the stock is unsalted but the Parmesan is not.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• A rocket salad
• Roasted asparagus
• Steamed green beans

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat with a splash of stock, since barley absorbs liquid as it stands.

Barley Risotto with Mushrooms FAQ: Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.