-
-
My review
Barley Mushroom Risotto
13
MOLSON7
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 194Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5068 Ratings
-
-
-
-
-
Most helpful positive review
3/30/2006
I liked the flavor but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown color, then added onions and the mushrooms for 5...
Most helpful critical review
3/9/2005
This was decent. I was hoping the barley would make it something interesting or special but I was disappointed. I've made risotto multiple times with practically the same ingredients and reci...
Most helpful
Most positive
Least positive
Newest
3/30/2006
I liked the flavor but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown color, then added onions and the mushrooms for 5...
2/4/2006
Awesome recipe and compatible with Weight Watchers (4 points) especially if you cut the fat. I suggest parching the barley in olive oil and sauteeing the mushrooms in a pan coated with cooking ...
5/18/2006
My boyfriend and I really liked this. I used some of the reviewers recomendations and cooked the barly in butter a lottle befor adding the stock, and i kept the stoch warm. I also added extra mu...
3/9/2005
This was decent. I was hoping the barley would make it something interesting or special but I was disappointed. I've made risotto multiple times with practically the same ingredients and reci...
5/16/2010
I gave this recipes 4 stars because I doctored it a bit, partly based on previous reviews. I sauteed the onions in butter and olive oil and then added the dry barley and sauteed until the bar...
11/27/2007
I really like this recipe. I also add a little white wine to the barley before the chicken broth to give it a little extra flavor--more authentic to real risotto.
6/4/2005
I really like this recipe. I found it to be very flavorful. The only changes I made were minimal and that was to not put in the bay leaf as I don't care for it. Otherwise a very good recipe.
7/7/2010
Love it! I might never make risotto with rice again! the barley gives it a wonderful nutty and chewy texture. I use creminis for the mushrooms. Instant family favorite!
10/20/2004
This was good. I thought the barley was a little chewy, but I think I may have had too little broth by the time I got it all added in. I made it while I cooked the rest of my meal, so I wasn't...