Description
A comforting and flavorful winter risotto made with shiitake mushrooms and pearl barley, perfect for chilly evenings.
Ingredients
Scale
- 1 cup pearl barley
- 8 oz fresh shiitake mushrooms, sliced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Fresh parsley or thyme, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients: chop the onion and garlic, and slice the shiitake mushrooms. Heat the broth in a separate pot.
- Sauté the onions and garlic in olive oil over medium heat until translucent, about 5 minutes.
- Add the mushrooms and cook until tender, about 4 minutes.
- Pour in the pearl barley, stirring gently for about 2–3 minutes to toast.
- Deglaze with white wine, scraping the bottom of the skillet for flavor.
- Add warm broth ladle by ladle, stirring until absorbed, for about 30–40 minutes.
- Finish with Parmesan and herbs, adjusting seasoning with salt and pepper.
- Serve warm, garnished with extra herbs and cheese if desired.
Notes
For a different twist, substitute pearl barley with quinoa or farro. This dish is best enjoyed fresh but can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg
Keywords: risotto, barley, shiitake mushrooms, winter comfort food, vegetarian