Wild Mushroom & Barley Risotto

From EatingWell: May/June 2007

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...

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3 Reviews for Wild Mushroom & Barley Risotto

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

cmbrown222

Recommends this recipe

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.

Pros: High fiber

Comments

12/19/2009

cinemama

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: while cooking this I thought it wasn't seasoned enough. I almost added salt, but thankfully I didn't. I hadn't taken the broth I was adding into consideration. Never did need to add salt. Also, be careful not to have the flame up too high, otherwise the barley won't absorb as much liquid.

Comments (1)

1 comment

Anonymous wrote 20 weeks 5 days ago

The chicken broth, does not

The chicken broth, does not go along with the vegetarian theme. That being said, I have made risotto many times, and just use vegetable broth and it has good flavor!