Mushroom and Barley Risotto (Gluten‑Free Barley Substitute)
Creamy risotto made with pearl barley, mushrooms, and vegetable broth, offering a comforting texture.
Total
50 min
Prep
15 min
Cook
35 min
Serves
2
How many of these 9 ingredients are already on your shelf? That's the part we do — photograph your pantry and get a week of dinners built from what's already there.
Add to my week — freeServings
Recipe serves 2
Ingredients
- 3/4 cup pearled barley (gluten‑free)
- 200 g mushrooms, sliced
- 2 cup vegetable broth (low‑sodium)
- 1/4 onion, finely diced
- 1 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 tsp dry thyme
- to taste salt
- to taste black pepper
Instructions
- 1
Heat olive oil in a saucepan over medium heat. Add onion and garlic; sauté until translucent, 3 minutes.
- 2
Add mushrooms and thyme; cook until mushrooms release moisture, 4 minutes.
- 3
Stir in barley and toast lightly, 2 minutes.
- 4
Gradually add broth, one ladle at a time, stirring continuously and allowing liquid to absorb before adding more. Continue until barley is tender, about 25‑30 minutes.
- 5
Season with salt and pepper, then serve hot.
Nutrition per serving
Calories
410
21% of a 2,000 kcal day
| Protein | 12 g |
| Carbohydrate | 68 g |
| Fat | 10 g |
| Fiber | 9 g |
| Sugar | 5 g |
| Sodium | 460 mg |
Goes well with this
Italian dishes that round out the meal.
Italian-Inspired Pollo al Vino
A cross between Coq au Vin and Cacciatore, featuring rosemary, garlic, and Sangiovese wine.
Balsamic Glazed Osso Buco
A sweet and tangy reduction using high-quality balsamic vinegar of Modena.
Meatball Parmigiana Bake
Juicy beef meatballs smothered in marinara and a thick layer of melted Italian cheeses.
Similar Recipes
Classic Carbonara
Traditional Roman pasta using egg yolks, pecorino romano, and crispy guanciale.
Traditional Eggplant Parmigiana
Layers of fried eggplant slices, rich tomato sauce, and parmesan cheese baked until bubbly.
Creamy Pesto Chicken
Sautéed chicken breast smothered in a rich basil pesto and cream sauce.