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Per serving
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- 1
Warm the broth
Pour the vegetable broth into a saucepan and heat until steaming, then keep it warm over low heat. Having the broth hot is what lets the barley drink it in steadily, the same way it would for a classic risotto.
- 2
Build the base
In a large, deep skillet, melt 2 tablespoons of the butter over medium heat. Add the minced shallot and thinly sliced garlic and cook until softening, 2 to 3 minutes. Slice the mushrooms, add them along with the thyme leaves, and season with salt and pepper. Cook until the mushrooms are tender and lightly golden, 5 to 6 minutes.
- 3
Toast the barley
Add the pearl barley and the remaining 1 tablespoon butter to the skillet and stir for about 1 minute to coat every grain. Pour in the white wine and cook, stirring, until it is almost fully absorbed, 3 to 4 minutes.
- 4
Add broth a ladle at a time
Add one ladle of the hot broth and stir. Cook over medium heat, stirring once or twice, until nearly all of it is absorbed. Keep adding the broth one ladle at a time, letting each addition soak in before the next, until all the broth is used and the barley is pleasantly chewy and al dente. If it needs a little longer, splash in some hot water.
- 5
Finish and serve
Stir in the grated Parmesan and season with salt and pepper to taste. Serve right away, topped with a little more Parmesan and a scatter of fresh thyme.
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Mushroom Barley Risotto
Created by: WholeFoodWendy
Ingredients
- 3 tbsp butter
- 1 shallot
- 2 garlic cloves
- 1/2 lb mushrooms
- 1/4 tsp fresh thyme
- salt and pepper, to taste
- 1 cup pearl barley
- 1/2 cup dry white wine
- 4 cup vegetable broth
- 1/4 cup Parmesan cheese
Instructions
- Warm the brothPour the vegetable broth into a saucepan and heat until steaming, then keep it warm over low heat. Having the broth hot is what lets the barley drink it in steadily, the same way it would for a classic risotto.
- Build the baseIn a large, deep skillet, melt 2 tablespoons of the butter over medium heat. Add the minced shallot and thinly sliced garlic and cook until softening, 2 to 3 minutes. Slice the mushrooms, add them along with the thyme leaves, and season with salt and pepper. Cook until the mushrooms are tender and lightly golden, 5 to 6 minutes.
- Toast the barleyAdd the pearl barley and the remaining 1 tablespoon butter to the skillet and stir for about 1 minute to coat every grain. Pour in the white wine and cook, stirring, until it is almost fully absorbed, 3 to 4 minutes.
- Add broth a ladle at a timeAdd one ladle of the hot broth and stir. Cook over medium heat, stirring once or twice, until nearly all of it is absorbed. Keep adding the broth one ladle at a time, letting each addition soak in before the next, until all the broth is used and the barley is pleasantly chewy and al dente. If it needs a little longer, splash in some hot water.
- Finish and serveStir in the grated Parmesan and season with salt and pepper to taste. Serve right away, topped with a little more Parmesan and a scatter of fresh thyme.