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Pearl Barley and Mushroom Risotto

Pearl Barley and Mushroom Risotto
Recipe Date:
September 18, 2023
Serving Size:
Cook Time:
Imperial (US)
One of the most comforting grains, barley takes the form of a mushroom risotto to bring a big bowl of savory goodness to the table.
  • 2 quarts of vegetable or chicken stock
  • 1 yellow onion, diced
  • 2 tbsps extra virgin olive oil, divided
  • 2 cups pearled barley
  • 1/2 cup white cooking wine
  • 2 tbsps butter
  • 1/4 cup grated parmesan
  • 1 lb mixed mushrooms, sliced
  • To finish:
  • Shaved parmesan
  • Fresh oregano leaves
  1. Begin by heating the stock in a pot on the stove adjacent to a large, brimmed pan for the risotto. Start sweating the diced onions with one tablespoon of olive oil in the large pan. Once the onions are translucent add the barley and toast, stirring occasionally for 2-3 minutes. Add the white wine to the barley and stir with a wooden spoon until the liquid has cooked off. Add a few ladles of the hot stock and stir into the barley, which should be at medium heat. Once the liquid has cooked off, ladle more stock in and continue this process until the barley is completely cooked (~20 minutes). Once the barley is tender, stir in the butter and ¼ cup of grated parmesan cheese. Add in extra stock at your discretion to achieve a soft and loose consistency to the risotto.
  2. Sauté the mushrooms with one tablespoon of olive oil in a very hot pan until caramelized and tender. Season with salt and set aside.
  3. To serve, spoon the risotto into a bowl and top with the cooked mushrooms. Sprinkle with fresh oregano leaves and parmesan shavings.


Take a look at our recommended pairing below.