Love risotto? Why not try this healthy, low-fat recipe for Mushroom & Barley Risotto. You’ll never look back!
Swap traditional risotto rice for fiber-rich pearl barley. This recipe is not only healthier, but it’s wonderfully delicious too!
I’m always looking out for new ideas for making my favorite dishes a little bit healthier.
This gave me the inspiration to create this mushroom barley risotto recipe. If you love risotto as much as I do and are looking for healthier ways of cooking, this is perfect for you!
in this article:
- Why This Recipe Works
- Is Barley Better Than Rice?
- How To Make Mushroom Barley Risotto
- Tips & Variations
- Other Great Recipes
- Mushroom & Barley Risotto
Why This Recipe Works
- Replacing the risotto rice with barley is a healthy option when you’re looking for high fiber in your diet.
- This recipe doesn’t compromise on taste and is made with easily sourced ingredients.
- Using low-fat cooking spray keeps this recipe super low in fat.
Is Barley Better Than Rice?
According to the Harvard School of Public Health, Pearl Barley has more fiber than rice – with 6 grams of fiber in a cup, while both brown rice and wild rice have about 3 grams of fiber.
I made this risotto almost exactly like I would make regular risotto and the outcome was really wonderful. It has a deep, rich mushroom flavor, and the texture of the barely was a nice change.
How To Make Mushroom Barley Risotto
- Saute the onion, add garlic and cook a minute more.
- Add the mushroom and cook until any liquid has evaporated.
- Pour in the wine and stock, add the barley and simmer.
- Season to taste.
- Serve and enjoy!
Tips & Variations
- Add some leftover cooked chicken to the risotto to make it even heartier!
- Why not add some chopped bacon for a more meaty risotto?
- Try using a variety of mushrooms, include some dried porcini or an exotic shiitaki or enoki, it’s fun to experiment.
Other Great Recipes
- Coq Au Vin
- Cottage Pie
- Beef Stroganoff
- Chili
- Stovetop Mac and Cheese
Rate This Recipe
Ingredients
- ▢ low fat cooking spray
- ▢ 1 medium onion (chopped)
- ▢ 3 cloves garlic (chopped)
- ▢ 1½ cups pearl barley
- ▢ ½ cup white wine
- ▢ 1 lb mixed mushrooms of your choice (chopped, sliced or broken up)
- ▢ 4½ cups chicken or vegetable stock
- ▢ 4 tbsp grated Parmesan cheese (optional)
- ▢ a good handful of fresh parsley (chopped)
- ▢ salt and pepper to taste.
Instructions
- Coat a large heavy saucepan with cooking spray and heat on medium high. Add the onion and sauté with some seasoning for 5 mins or until the onion is translucent (if the pan starts to look too dry, you can add a bit more cooking spray).
- Add the garlic and cook another minute.
- Add the mushrooms and saute until the liquid is released and evaporates.
- Raise the heat to high, add the barley, coat with the mushroom mixture and cook for another minute.
- Pour in the wine and stir until it is absorbed and the alcohol has cooked down. Stir 4 cups of the stock and parsley. Cover, lower the heat to low and cook for 40 mins on a slow simmer until the barley is tender (stirring occasionally and adding remaining stock if it looks dry). Remove from the heat and stir in the grated Parmesan cheese (if using).
- Taste and season with salt and pepper to taste.
- Serve immediately.
Tips
- Add some leftover cooked chicken to the risotto to make it even heartier!
- Why not add some chopped bacon for a more meaty risotto?
- Try using a variety of mushrooms, include some dried porcini or an exotic shiitaki or enoki, it’s fun to experiment.
Nutrition
Mushroom & Barley Risotto
Ingredients
- low fat cooking spray
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1½ cups pearl barley
- ½ cup white wine
- 1 lb mixed mushrooms of your choice chopped, sliced or broken up
- 4½ cups chicken or vegetable stock
- 4 tbsp grated Parmesan cheese optional
- a good handful of fresh parsley chopped
- salt and pepper to taste.
Instructions
- Coat a large heavy saucepan with cooking spray and heat on medium high. Add the onion and sauté with some seasoning for 5 mins or until the onion is translucent (if the pan starts to look too dry, you can add a bit more cooking spray).
- Add the garlic and cook another minute.
- Add the mushrooms and saute until the liquid is released and evaporates.
- Raise the heat to high, add the barley, coat with the mushroom mixture and cook for another minute.
- Pour in the wine and stir until it is absorbed and the alcohol has cooked down. Stir 4 cups of the stock and parsley. Cover, lower the heat to low and cook for 40 mins on a slow simmer until the barley is tender (stirring occasionally and adding remaining stock if it looks dry). Remove from the heat and stir in the grated Parmesan cheese (if using).
- Taste and season with salt and pepper to taste.
- Serve immediately.
Notes
- Add some leftover cooked chicken to the risotto to make it even heartier!
- Why not add some chopped bacon for a more meaty risotto?
- Try using a variety of mushrooms, include some dried porcini or an exotic shiitaki or enoki, it’s fun to experiment.
Nutrition
Thank you for visiting Erren’s Kitchen!
Love risotto? Why not try this healthy, low-fat recipe for Mushroom & Barley Risotto. You’ll never look back!
Swap traditional risotto rice for fiber-rich pearl barley. This recipe is not only healthier, but it’s wonderfully delicious too!
I’m always looking out for new ideas for making my favorite dishes a little bit healthier.
This gave me the inspiration to create this mushroom barley risotto recipe. If you love risotto as much as I do and are looking for healthier ways of cooking, this is perfect for you!
in this article:
- Why This Recipe Works
- Is Barley Better Than Rice?
- How To Make Mushroom Barley Risotto
- Tips & Variations
- Other Great Recipes
- Mushroom & Barley Risotto
Why This Recipe Works
- Replacing the risotto rice with barley is a healthy option when you’re looking for high fiber in your diet.
- This recipe doesn’t compromise on taste and is made with easily sourced ingredients.
- Using low-fat cooking spray keeps this recipe super low in fat.
Is Barley Better Than Rice?
According to the Harvard School of Public Health, Pearl Barley has more fiber than rice – with 6 grams of fiber in a cup, while both brown rice and wild rice have about 3 grams of fiber.
I made this risotto almost exactly like I would make regular risotto and the outcome was really wonderful. It has a deep, rich mushroom flavor, and the texture of the barely was a nice change.
How To Make Mushroom Barley Risotto
- Saute the onion, add garlic and cook a minute more.
- Add the mushroom and cook until any liquid has evaporated.
- Pour in the wine and stock, add the barley and simmer.
- Season to taste.
- Serve and enjoy!
Tips & Variations
- Add some leftover cooked chicken to the risotto to make it even heartier!
- Why not add some chopped bacon for a more meaty risotto?
- Try using a variety of mushrooms, include some dried porcini or an exotic shiitaki or enoki, it’s fun to experiment.
Other Great Recipes
- Coq Au Vin
- Cottage Pie
- Beef Stroganoff
- Chili
- Stovetop Mac and Cheese
Rate This Recipe
Ingredients
- ▢ low fat cooking spray
- ▢ 1 medium onion (chopped)
- ▢ 3 cloves garlic (chopped)
- ▢ 1½ cups pearl barley
- ▢ ½ cup white wine
- ▢ 1 lb mixed mushrooms of your choice (chopped, sliced or broken up)
- ▢ 4½ cups chicken or vegetable stock
- ▢ 4 tbsp grated Parmesan cheese (optional)
- ▢ a good handful of fresh parsley (chopped)
- ▢ salt and pepper to taste.
Instructions
- Coat a large heavy saucepan with cooking spray and heat on medium high. Add the onion and sauté with some seasoning for 5 mins or until the onion is translucent (if the pan starts to look too dry, you can add a bit more cooking spray).
- Add the garlic and cook another minute.
- Add the mushrooms and saute until the liquid is released and evaporates.
- Raise the heat to high, add the barley, coat with the mushroom mixture and cook for another minute.
- Pour in the wine and stir until it is absorbed and the alcohol has cooked down. Stir 4 cups of the stock and parsley. Cover, lower the heat to low and cook for 40 mins on a slow simmer until the barley is tender (stirring occasionally and adding remaining stock if it looks dry). Remove from the heat and stir in the grated Parmesan cheese (if using).
- Taste and season with salt and pepper to taste.
- Serve immediately.
Tips
- Add some leftover cooked chicken to the risotto to make it even heartier!
- Why not add some chopped bacon for a more meaty risotto?
- Try using a variety of mushrooms, include some dried porcini or an exotic shiitaki or enoki, it’s fun to experiment.
