Rating: 4 stars
68 Ratings
  • 5 star values: 31
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 3

This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.

Recipe Summary

cook:
50 mins
total:
1 hr 5 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.

    Advertisement
  • Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

Nutrition Facts

194 calories; protein 6.9g; carbohydrates 31.6g; fat 5.3g; cholesterol 9.3mg; sodium 822mg. Full Nutrition
Advertisement