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Wild Mushroom & Barley Risotto

May/June 2007

Your rating: None Average: 4 (51 votes)

In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using.



READER'S COMMENT:
"Fantastic dish! Risotta is always labor intensive, but this is one version that is definitely worth the effort. Meaty, flavorful and very filling. Really, really good! It looks beautiful too. Great dish for dinner parties too. One tip...
Wild Mushroom & Barley Risotto Recipe

6 Reviews for Wild Mushroom & Barley Risotto

11/09/2013
Anonymous
Great dish!

I used white wine instead of red, omitted the balsamic at the end, added Romano & Parmesan cheeses & it was fabulous! I had no idea that barley could be cooked like arborio. Will definitely make again!

Tasty filling winter
Comments
11/09/2013
Anonymous
Great dish!

I used white wine instead of red, omitted the balsamic at the end, added Romano & Parmesan cheeses & it was fabulous! I had no idea that barley could be cooked like arborio. Will definitely make again!

Tasty filling winter
Comments
11/09/2013
Anonymous
Great dish!

I used white wine instead of red, omitted the balsamic at the end, added Romano & Parmesan cheeses & it was fabulous! I had no idea that barley could be cooked like arborio. Will definitely make again!

Tasty filling winter
Comments
03/22/2012
Anonymous
Pretty Good

I used arborio rice instead of the barley...and that may have been a mistake. I found the flavors to be bland and the ingredients mushy. Although I appreciate using mushrooms as a meat, I have to say I feel like the recipe was missing something like a meat.

Comments
11/28/2011
Earthy Yumminess

This was a great way to use up the barley in my pantry, which I don't cook all that often. It's a humble, but tasty dish--has the mouth feel of an arborio rice risotto, but much earthier in flavor. I found the serving size filling--had it for lunch today--but now it's 2 hours later and I'm hungry. Probably should have eaten something with it. I added some frozen peas to amp up the veggies. Can't believe how a huge pile of greens can wilt down to almost nothing--blows me away every time. I see this as a great weekday dish, and I think it's a recipe that can be "played with". I was wishing I had a red pepper, because I think that would add some more eye appeal and a compatible flavor. I also want to try it with beef broth, which is always a good partner to barley.

High fiber
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