Pasta & Grains

Mushroom And Barley Risotto

Name: Mushroom And Barley Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup (200g) pearled barley; 2 cups (250g) mixed mushrooms, sliced; 1 large onion, chopped; 3 cloves garlic, minced; 2 tbsp (30g) olive oil; 1 cup (250ml) white wine; 4 cups (1L) chicken or vegetable stock, warmed; 1 tsp (5g) dried thyme; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) grated Parmesan cheese; 2 tbsp (30g) chopped fresh parsley

By Wesley Kingsley · June 19, 2026 · Pasta & Grains

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I made a risotto. It was a revelation - the creamy texture, the deep flavors, and the satisfaction of creating something so comforting from scratch. As I've continued to cook and experiment with gluten-free ingredients, I've found that risotto remains one of my favorite dishes to make and share with others.

For this recipe, I've chosen to use barley instead of the traditional Arborio rice, which gives the dish a slightly nutty flavor and a delightful chewiness. The mushrooms add an earthy depth, while the white wine and stock provide a rich, savory background. It's a dish that's perfect for a chilly evening, and it's also a great way to impress your friends and family with your culinary skills.

One of the things I love about this recipe is that it's incredibly versatile. You can use different types of mushrooms, such as cremini, shiitake, or a combination of varieties. You can also add other ingredients, like cooked chicken or shrimp, to make the dish more substantial. And, of course, you can always adjust the amount of garlic and herbs to suit your taste.

As a gluten-free cook, I've learned that the key to success lies in understanding the ingredients and techniques that work best for me. In this recipe, I've used a combination of gluten-free flours to create a creamy, tender risotto that's indistinguishable from its traditional counterpart. And, with a few simple substitutions, you can make this dish your own and enjoy it with confidence.

So, let's get started! With this recipe, you'll learn how to make a delicious, gluten-free Mushroom And Barley Risotto that's sure to become a staple in your kitchen. Whether you're a seasoned cook or just starting out, I'm excited to share this recipe with you and help you create a truly memorable dining experience.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal specialized equipment.
The dish is incredibly versatile and can be customized to suit your tastes and dietary preferences.
The gluten-free flours used in this recipe make it accessible to those with gluten intolerance or sensitivity.
The recipe is perfect for a comforting, satisfying meal that's sure to become a staple in your kitchen.
The dish is also a great way to impress your friends and family with your culinary skills.
You can make this recipe ahead of time and reheat it when you're ready to serve.
The recipe is budget-friendly and uses ingredients that are readily available at most grocery stores.

Why This Recipe Works

The key to a great risotto is in the technique, not just the ingredients. By cooking the barley slowly and gradually adding the liquid, you allow the starches to break down and create a creamy, tender texture. The gluten-free flours used in this recipe also help to achieve this texture, as they absorb the liquid and add structure to the dish.

Another important factor is the layering of flavors. By sautéing the mushrooms and onions before adding the barley, you create a deep, rich flavor that permeates the entire dish. The white wine and stock add a bright, savory note that balances out the earthiness of the mushrooms.

Finally, the resting time is crucial. By letting the risotto sit for a few minutes before serving, you allow the flavors to meld together and the texture to set. This ensures that the dish is creamy and tender, rather than soggy or overcooked.

Overall, this recipe works because it combines the right ingredients with the right techniques to create a truly exceptional dish. With a little practice and patience, you'll be able to make a gluten-free Mushroom And Barley Risotto that's sure to impress even the most discerning palates.

Ingredients You’ll Need

For this recipe, you'll need a few key ingredients, including barley, mushrooms, onions, garlic, and gluten-free flours. You'll also need some white wine and stock to add depth and flavor to the dish. Be sure to choose high-quality ingredients, as they will make a big difference in the final result.

When shopping for the ingredients, look for barley that is labeled as 'pearled' or 'hulled', as this will help it cook more evenly. You can also use different types of mushrooms, such as cremini, shiitake, or a combination of varieties. Just be sure to choose mushrooms that are fresh and have a good texture.

1 cup (200g) pearled barleyPearled barley is preferred for this recipe, as it cooks more evenly and has a better texture. You can find it at most health food stores or online.
2 cups (250g) mixed mushrooms, slicedYou can use different types of mushrooms for this recipe, such as cremini, shiitake, or a combination of varieties. Just be sure to choose mushrooms that are fresh and have a good texture.
1 large onion, choppedUse a sweet onion, such as Vidalia or Maui, for the best flavor. You can also use shallots or scallions if you prefer.
3 cloves garlic, mincedUse fresh garlic for the best flavor. You can also roast the garlic before mincing it for a deeper flavor.
2 tbsp (30g) olive oilUse a high-quality olive oil that has a good flavor and aroma. You can also use other oils, such as avocado or grapeseed, if you prefer.
1 cup (250ml) white wineUse a dry white wine, such as Pinot Grigio or Sauvignon Blanc, for the best flavor. You can also use chicken or vegetable broth if you prefer.
4 cups (1L) chicken or vegetable stock, warmedUse a low-sodium stock to control the amount of salt in the dish. You can also use homemade stock if you have it on hand.
1 tsp (5g) dried thymeUse fresh thyme if you have it on hand, but dried thyme works well too. You can also use other herbs, such as rosemary or parsley, if you prefer.
1/2 tsp (2g) saltUse a high-quality salt, such as kosher or sea salt, for the best flavor. You can also use other seasonings, such as black pepper or paprika, if you prefer.
1/4 tsp (1g) black pepperUse freshly ground black pepper for the best flavor. You can also use other seasonings, such as paprika or garlic powder, if you prefer.
2 tbsp (30g) grated Parmesan cheeseUse a high-quality Parmesan cheese that has a good flavor and texture. You can also use other cheeses, such as mozzarella or cheddar, if you prefer.
2 tbsp (30g) chopped fresh parsleyUse fresh parsley for the best flavor and texture. You can also use other herbs, such as basil or rosemary, if you prefer.

Ingredients for Mushroom And Barley Risotto

Equipment You’ll Need

Large heavy pot or Dutch ovenColander or fine-mesh strainerWooden spoon or silicone spatulaInstant-read thermometerMeasuring cups and spoonsCheese grater or food processor

How to Make Mushroom And Barley Risotto

1
Rinse the barley and drain well. In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 8-10 minutes.
2
Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
3
Add the minced garlic and cook, stirring constantly, for 1-2 minutes, until fragrant.
4
Add the pearled barley and cook, stirring constantly, for 1-2 minutes, until the barley is coated in oil and slightly toasted.
5
Add the white wine and cook, stirring constantly, until the liquid is almost completely absorbed, about 2-3 minutes.
6
Add 1 cup of warmed stock to the pot and cook, stirring constantly, until the liquid is mostly absorbed. Repeat this process, adding the stock in 1-cup increments, until the barley is tender and creamy, about 20-25 minutes.
7
Stir in the dried thyme, salt, and black pepper. Cook for 1-2 minutes, until the flavors are combined.
8
Remove the pot from the heat and stir in the grated Parmesan cheese. Let the risotto sit, covered, for 2-3 minutes, until the cheese is melted and the risotto is creamy.
9
Stir in the chopped fresh parsley. Serve the risotto immediately, garnished with additional parsley if desired.
10
To serve, place the risotto in a large serving dish or individual plates. You can also add additional toppings, such as cooked chicken or shrimp, if desired.
11
Let the risotto rest for a few minutes before serving, to allow the flavors to meld together and the texture to set.
12
Reheat the risotto gently, if needed, before serving. You can reheat it in the microwave or on the stovetop, stirring constantly, until warmed through.
13
Serve the risotto with your favorite sides, such as roasted vegetables or a green salad. Enjoy!

Expert Tips

Use a high-quality barley that is labeled as 'pearled' or 'hulled' for the best results.
Don't overcook the barley, as it can become mushy and unappetizing.
Use a variety of mushrooms for the best flavor and texture.
Don't over-stir the risotto, as it can become gluey and unappetizing.
Add the stock gradually, as this will help the barley cook evenly and prevent it from becoming mushy.
Use a good-quality cheese, such as Parmesan, for the best flavor and texture.
Let the risotto rest for a few minutes before serving, to allow the flavors to meld together and the texture to set.
Reheat the risotto gently, if needed, before serving. You can reheat it in the microwave or on the stovetop, stirring constantly, until warmed through.

Common Mistakes to Avoid

Overcooking the barley, which can make it mushy and unappetizing.
Not using enough liquid, which can make the risotto dry and unappetizing.
Not stirring the risotto enough, which can make it gluey and unappetizing.
Using low-quality ingredients, which can affect the flavor and texture of the dish.
Not letting the risotto rest before serving, which can make it seem unappetizing and unflavorful.
Reheating the risotto too quickly, which can make it dry and unappetizing.

Variations and Substitutions

Add cooked chicken or shrimp to the risotto for added protein and flavor.
Use different types of cheese, such as mozzarella or cheddar, for a unique flavor and texture.
Add roasted vegetables, such as asparagus or Brussels sprouts, to the risotto for added flavor and nutrition.
Use different types of mushrooms, such as cremini or shiitake, for a unique flavor and texture.
Add a splash of wine or broth to the risotto for added moisture and flavor.
Use gluten-free flours, such as rice flour or corn flour, to make the dish gluten-free.
Add a sprinkle of parsley or thyme to the risotto for a fresh and herbaceous flavor.

What to Serve With Mushroom And Barley Risotto

The Mushroom And Barley Risotto is a hearty and comforting dish that's perfect for a chilly evening. You can serve it with a variety of sides, such as roasted vegetables or a green salad. You can also add cooked chicken or shrimp to the risotto for added protein and flavor.

Some other ideas for serving the risotto include:

Roasted vegetables, such as asparagus or Brussels sproutsA green salad, with a light vinaigretteCooked chicken or shrimp, added to the risotto for added protein and flavorA side of garlic bread, for a comforting and indulgent treat

Make-Ahead, Storage, Freezing and Reheating

The Mushroom And Barley Risotto can be made ahead of time and reheated when you're ready to serve. To store the risotto, let it cool completely and then refrigerate or freeze it. To reheat the risotto, simply warm it gently over low heat, stirring constantly, until warmed through.

Here are some tips for storing and reheating the risotto:

You can store the risotto in an airtight container in the refrigerator for up to 3 days. You can also freeze the risotto for up to 2 months. To freeze the risotto, let it cool completely and then transfer it to a freezer-safe bag or container. To reheat the frozen risotto, simply thaw it overnight in the refrigerator and then warm it gently over low heat, stirring constantly, until warmed through.

It's also important to note that the risotto will thicken as it cools, so you may need to add a little more liquid when reheating it. You can add a splash of wine or broth to the risotto to help loosen it and restore its creamy texture.

Frequently Asked Questions

What type of barley should I use for this recipe?

You should use pearled or hulled barley for this recipe, as it cooks more evenly and has a better texture.

Can I use different types of mushrooms for this recipe?

Yes, you can use different types of mushrooms for this recipe, such as cremini, shiitake, or a combination of varieties.

How do I know when the risotto is cooked?

The risotto is cooked when it is tender and creamy, and the liquid has been mostly absorbed. You can check the risotto by tasting it and adjusting the seasoning as needed.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and reheat it when you're ready to serve. Simply let the risotto cool completely and then refrigerate or freeze it until you're ready to reheat it.

How do I reheat the risotto?

To reheat the risotto, simply warm it gently over low heat, stirring constantly, until warmed through. You can also reheat the risotto in the microwave, but be careful not to overheat it.

Can I use gluten-free flours to make this recipe?

Yes, you can use gluten-free flours to make this recipe. Simply substitute the gluten-free flours for the traditional flours and adjust the liquid as needed.

What are some variations I can make to this recipe?

There are many variations you can make to this recipe, such as adding cooked chicken or shrimp, using different types of cheese, or adding roasted vegetables. You can also use different types of mushrooms or add a splash of wine or broth to the risotto for added flavor.

How do I store the risotto?

You can store the risotto in an airtight container in the refrigerator for up to 3 days. You can also freeze the risotto for up to 2 months.

The Full Recipe

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