Barley Risotto With Mushrooms Gremolata Recipe Finecooking

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BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.

Provided by Kay Chun

Categories     dinner, grains and rice, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10



Baked Barley Risotto With Mushrooms and Carrots image

Steps:

  • Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
  • Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
  • Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  • Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams

3 tablespoons extra-virgin olive oil
1/2 small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
Kosher salt and black pepper
10 ounces pearl barley (about 1 1/2 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
1/4 cup chopped chives

MUSHROOM BARLEY RISOTTO

Barley replaces rice in this twist on the classic Italian risotto.

Categories     Mushroom     Side     High Fiber     Barley     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10



Mushroom Barley Risotto image

Steps:

  • Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
  • Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
  • Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

4 1/2 cups chicken stock or canned low-salt chicken broth
2 teaspoons butter
1 cup finely chopped onion
1 cup pearl barley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 bay leaf
2 teaspoons olive oil
1 pound assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced
1 garlic clove, minced
2 tablespoons chopped fresh Italian parsley

BARLEY RISOTTO WITH MUSHROOMS AND DILL

Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h30m

Number Of Ingredients 12



Barley Risotto with Mushrooms and Dill image

Steps:

  • Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add mushrooms; season with salt. Cook until browned in places, 6 to 8 minutes. Stir in garlic; cook 1 minute more. Transfer to a plate; reserve skillet for risotto (do not wipe skillet clean).
  • In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat reserved skillet over medium. Swirl in remaining 2 tablespoons oil. Add leeks, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add barley and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
  • Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover barley). Stir occasionally, allowing barley to absorb most of broth before adding more. Risotto is ready when barley is tender and creamy and broth has thickened to a rich sauce, 1 hour. (You may not need to use all of broth.)
  • Remove from heat. Fold in mushroom mixture, butter, lemon juice, and cheese; season with salt and pepper. Top with dill and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

4 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces sliced mixed mushrooms, such as shiitake, oyster, and beech
Kosher salt and freshly ground pepper
1 tablespoon minced garlic
5 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
1 1/2 cups thinly sliced leeks, white- and light-green parts only, well washed and drained
1 1/2 cups pearl barley
1/4 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unsalted butter, room temperature
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving
1/3 cup chopped fresh dill

SLOW-COOKER MUSHROOM BARLEY RISOTTO

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 12



Slow-Cooker Mushroom Barley Risotto image

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
  • Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
  • Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, sliced
1 1/2 cups pearl barley
4 sprigs fresh thyme
8 ounces carrots, finely chopped
3 cups lower-sodium vegetable broth
1 ounce Parmesan, grated (2/3 cup)
1 tablespoon sherry vinegar
1/4 cup chopped fresh flat-leaf parsley

MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO

Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12



Mushroom & chestnut pearl barley risotto image

Steps:

  • Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
  • Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
  • Stir through the rocket, cook for 1 min, then divide between bowls.

Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

2 tbsp olive oil
1 large onion , chopped
2 garlic cloves , crushed
180g chestnuts , roughly chopped (optional)
2 thyme sprigs , leaves picked
250g mixed mushrooms , sliced
300g pearl barley
150ml white wine
1l vegetable stock
4 tbsp ricotta cheese
80g rocket
parsley leaves (optional), to serve

RISOTTO-STYLE BARLEY WITH MUSHROOMS

Categories     Herb     Mushroom     Tomato     Side     Sauté     Low Fat     Vegetarian     High Fiber     Parmesan     Barley     Fall     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 11



Risotto-Style Barley with Mushrooms image

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes. Add all mushrooms; sauté until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.
  • Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.

1 tablespoon olive oil
1 cup chopped onion
12 ounces coarsely chopped button and/or crimini mushrooms
1 large portobello mushroom, gills removed, cap and stem chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1 cup pearl barley
5 cups (or more) canned low-salt chicken broth or vegetable broth
2 tablespoons tomato paste
1/4 cup grated Parmesan cheese

MUSHROOM BARLEY RISOTTO

I found this on a package of fresh baby bella mushrooms, originally from Bob Greene's "The Best Life Diet." I have not tried this, but it looks yummy and healthy!

Provided by yogiclarebear

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Mushroom Barley Risotto image

Steps:

  • In a saucepan, bring the broth to a boil. Cover and turn off the heat.
  • Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
  • Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
  • Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
  • Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
  • Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 254.9, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 557.2, Carbohydrate 35.5, Fiber 7, Sugar 2.5, Protein 7.6

4 cups fat free chicken broth or 4 cups vegetable broth
2 tablespoons olive oil
1 small onion, chopped
3/4 cup pearl barley, sorted and rinsed
1/3 cup white wine
8 ounces portabella mushrooms or 8 ounces white button mushrooms, sliced
2 tablespoons chopped shallots
2 tablespoons chopped fresh basil
salt and pepper
3 tablespoons parmesan cheese

BARLEY RISOTTO

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8



Barley Risotto image

Steps:

  • In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

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