Barley Risotto with Mushrooms Recipe | Yummly
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Barley Risotto with Mushrooms

SEASONS AND SUPPERS(3)
Nancy Limprecht Limprecht: "Great. Added some diced celery with the mushrooms…" Read More
13Ingredients
40Minutes
250Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 3 tablespoons butter (DIVIDED)
  • 1 shallot (minced)
  • 2 cloves garlic (thinly sliced)
  • 1/2 pound fresh mushrooms (mixed, about 1 standard tray)
  • 1/4 teaspoon fresh thyme leaves (plus more for garnish)
  • salt
  • freshly ground pepper
  • 1 cup pearl barley
  • 1/2 cup dry white wine
  • 4 cups beef broth
  • 1/4 cup grated Parmesan cheese
  • fresh thyme leaves (Additional)
  • grated Parmesan cheese (Freshly)
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    NutritionView More

    250Calories
    Sodium33% DV800mg
    Fat12% DV8g
    Protein20% DV10g
    Carbs11% DV33g
    Fiber24% DV6g
    Calories250Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol20mg7%
    Sodium800mg33%
    Potassium420mg12%
    Protein10g20%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber6g24%
    Sugars1g2%
    Vitamin A10%
    Vitamin C10%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(3)

    Great. Added some diced celery with the mushrooms because I didn’t have enough mushrooms and threw in about three handfuls of arugula with the last ladle full of broth to give it some color.
    J Thomas 9 months ago
    I used balsamic instead of wine. Delicious!
    HungriLea a year ago
    Easy and tasty. I added a little bit of lemon zest and used vermouth because I didn’t have wine. This is the second time I have made this, I will be making it a regular.

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