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mushroom-barley-risotto-recipe

Mushroom Barley Risotto

A delicious and creamy mushroom barley risotto that's gluten-free.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup pearl barley
  • 2 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 4 cups vegetable broth
  • 1 cup Parmesan cheese, grated
  • to taste salt and pepper

Instructions 

  1. 1. Heat the olive oil in a large skillet over medium heat.
  2. 2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. 3. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.
  4. 4. Add the pearl barley and cook for another 2 minutes, stirring frequently.
  5. 5. Gradually add the vegetable broth, one cup at a time, allowing the barley to absorb the liquid before adding more. Stir frequently.
  6. 6. Continue this process until the barley is tender and creamy, about 45 minutes.
  7. 7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  8. 8. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 400mg | Fiber: 8g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Gluten-Free, Mushroom, Risotto
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