Diane’s Mushroom & Fresh Herb Barley “Risotto”


  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 celery stalks, diced
  • 1/4 cup diced shallots
  • 1 1/2 cups diced wild mushrooms
  • 2 cups uncooked pearl barley
  • 5 cups low sodium chicken or vegetable broth
  • 1 cup white wine
  • 2 teaspoons fresh rosemary leaves, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • Zest of 1 lemon
  • 1 teaspoon juice
  • 2 teaspoons coarse salt
  • Lots of freshly grated black pepper
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese plus additional shaved for garnish
  • 1/4 cup fresh flat-leaf parsley, finely chopped

Step-by-Step Directions:

  1. Heat oil in a large, heavy saucepan over medium-high heat.
  2. Add garlic, celery, shallots and mushrooms. Sauté 5 minutes, stirring frequently.
  3. Add barley, stir to coat with mixture.
  4. Add 4 cups broth and wine, stir and bring to a boil.
  5. Cover, reduce heat, and simmer until most of liquid is absorbed, about 30 minutes.
  6. Remove from heat and stir in next 6 ingredients (rosemary through grated cheese). Add additional broth if needed.
  7. Season to taste with additional salt and pepper.
  8. Garnish with shaved Parmigiano-Reggiano cheese and parsley.
  9. Enjoy!

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