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Barley risotto with mushrooms provides a chewy, hearty vegetarian alternative to rice. This mediterranean dish is high in fiber and protein, ideal for a healthy, fresh family dinner.
Heat 2 tbsp olive oil in a large heavy pan over medium heat. Add diced onion and cook for 4–5 minutes until soft and translucent, stirring frequently.
Add minced garlic and sliced mushrooms. Increase heat to medium-high and sauté until mushrooms release their juices and begin to brown, about 5–7 minutes. Season with salt and pepper.
Stir in the barley and toast for 2 minutes, ensuring grains are well coated with oil and gently heated for flavor depth.
Pour in 1 cup of hot vegetable broth. Reduce heat to medium, stirring continuously until most liquid is absorbed.
Add the remaining broth, 1 cup at a time, stirring often and allowing each addition to be absorbed before adding more. This process should take 25–30 minutes; cook until barley is tender but chewy.
Once barley is cooked and creamy, stir in the remaining 1 tbsp olive oil, parmesan cheese, and chopped parsley. Remove from heat and cover for 2 minutes to rest before serving.
