Mushroom and barley risotto makes a comforting supper with a pleasantly chewy texture and plenty of savoury flavour. Pearl barley softens as it simmers, giving the sauce body while keeping the grains distinct. Browned mushrooms bring depth, a little hard cheese rounds out the finish, and lemon and parsley keep each bowl fresh. The key is to cook the mushrooms separately before bringing everything together.
This is a relaxed dish to make when you can stay near the hob. It needs regular checks and occasional stirring, but you do not have to stir continuously. Allow about an hour from chopping to serving, with a little flexibility for the barley in your cupboard. Have extra hot water ready so you can adjust the sauce without adding more salty stock.
Mushroom and Barley Risotto
Serves: 4. Preparation: 15 minutes. Cooking: about 45 minutes.
Ingredients
- 250g pearl barley
- 500g chestnut mushrooms, or a mixture of chestnut and white mushrooms
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon fresh thyme leaves, or half a teaspoon dried thyme
- 1.2 litres hot vegetable stock, preferably reduced salt
- Extra hot water, as needed
- 40g vegetarian Italian-style hard cheese, finely grated
- 1 small lemon, finely grated zest and 1 tablespoon juice, plus extra juice to taste
- 2 tablespoons chopped flat-leaf parsley
- Freshly ground black pepper
- Salt, if needed after tasting
Use pearl barley here, as other forms of barley can need different cooking times and liquid quantities. Check the packet for any preparation instructions. If you want a vegetarian meal, make sure your stock and hard cheese are suitable. Some traditional hard cheeses contain animal rennet, so checking the label is useful.
Method
- Prepare the barley and mushrooms. Rinse the pearl barley in a sieve under cold running water and drain. Brush soil from the mushrooms or wipe them with a damp cloth. Trim any dry stalk ends, then slice the mushrooms fairly thickly, keeping the pieces a similar size.
- Brown the first batch. Heat 1 tablespoon of the oil in a wide, deep frying pan or shallow casserole over a medium-high heat. Add half the mushrooms. Cook for 5 to 7 minutes, turning occasionally, until the released moisture evaporates and the edges brown. Transfer to a bowl.
- Cook the remaining mushrooms. Add half a tablespoon of oil to the pan and repeat with the second batch. Set these aside too, keeping any juices in the bowl. Leave the browned residue in the pan to flavour the onion and barley.
- Soften the onion. Lower the heat to medium. Add the remaining half tablespoon of oil and the onion. Cook for 7 to 8 minutes, stirring regularly, until softened. Add a splash of water if it starts catching. Stir in the garlic and thyme and cook for another minute.
- Start the barley. Add the drained barley and stir for a minute. Pour in about 400ml of the hot stock, scraping the base with a wooden spoon to loosen the browned residue. Bring to a gentle simmer, then adjust the heat to keep small bubbles moving steadily through the liquid.
- Add stock as needed. Simmer uncovered for about 25 minutes, stirring every few minutes. Add more hot stock, roughly a ladleful at a time, whenever the mixture starts looking dry. Keep some liquid around the grains rather than letting them fry against the bottom.
- Return the mushrooms. Stir in most of the mushrooms and all their juices, reserving a few pieces for serving. Continue cooking for 10 to 15 minutes, adding stock as needed. Taste several grains. If they remain hard, add hot water and cook longer until tender with a gentle chew.
- Finish off the heat. Remove the pan from the hob. Stir in the cheese, lemon zest, measured lemon juice and most of the parsley. Add a splash of hot water if the mixture feels stiff. Taste and adjust with pepper, extra lemon juice or a little salt. Rest for 2 minutes, then serve with the reserved mushrooms and parsley.
Why browning the mushrooms matters
Mushrooms release water as they cook. If you put them all into a crowded pan, that moisture collects and they steam rather than brown. Cooking them in two batches gives the liquid space to evaporate. Let each batch sit briefly between turns so the surfaces can colour, rather than moving the pieces around constantly.
The browned patches on the base of the pan are useful too. Loosen them with a splash of water while softening the onion, then scrape the base again when you add the stock. This carries the mushroom flavour through the whole dish without needing cream or wine.
Getting a tender grain and a loose sauce
Barley keeps more bite than risotto rice, so expect a different texture. A cooked grain should be pleasantly chewy without a hard, chalky centre. Cooking time varies with the packet, the pan and the strength of your simmer. Taste rather than relying entirely on the clock, and allow a few extra minutes if needed.
If the stock runs out before the barley softens, continue with hot water. If the grains are ready but the sauce looks watery, simmer briefly while stirring before adding the cheese. The finished risotto should spread slightly when spooned into a bowl. It will thicken as it stands, so make the final consistency a little looser than you might first expect.
Serving ideas and easy variations
Serve in warmed bowls with steamed broccoli or green beans alongside. A small rocket salad with lemon dressing also works well, adding a peppery contrast to the mushrooms. Put black pepper and a little extra grated cheese on the table so everyone can finish their own portion.
- Add spinach: stir 100g baby spinach into the pan during the final 2 minutes of cooking. Let it wilt before adding the cheese.
- Use a leek: replace the onion with one large leek, trimmed, thoroughly washed and finely sliced. Soften gently before adding the garlic.
- Make it dairy free: omit the cheese and finish with a tablespoon of olive oil. Taste and adjust the lemon, pepper and seasoning.
- Change the herbs: use chopped chives instead of parsley, adding them just before serving for a mild onion flavour.
Storage and reheating
Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Eat within 2 days, or freeze individual portions for up to a month for best quality. Thaw frozen portions in the fridge before reheating. The barley absorbs more liquid as it stands, so leftovers will be firmer than the freshly cooked dish.
Reheat in a saucepan with a splash of water, stirring regularly and adding more water as needed until piping hot throughout. Reheat only once. Finish with fresh parsley or a little lemon juice after heating, then serve straight away while the sauce is loose and glossy.
