Description
A comforting and creamy winter risotto made with shiitake mushrooms and barley, perfect for warming the soul.
Ingredients
Scale
- 1 cup pearl barley
- 8 ounces fresh shiitake mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- ½ cup dry white wine
- Fresh thyme or parsley, chopped
- ½ cup grated Parmesan cheese (optional)
- Olive oil
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, add a splash of olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add the sliced shiitake mushrooms to the skillet. Cook until softened and golden brown, around 5-7 minutes.
- Stir in the pearl barley, allowing it to toast slightly for about 2 minutes.
- Pour in the dry white wine to deglaze the pan and stir until most of the liquid has evaporated.
- Gradually ladle in the warm broth, one cup at a time, stirring often and allowing the barley to absorb the liquid between additions. This process should take about 30-40 minutes.
- Once the barley is creamy and al dente, stir in the fresh herbs and grated Parmesan cheese.
- If needed, adjust the texture by adding more broth until you reach your desired creaminess.
- Taste and season with salt and pepper as necessary.
- Serve warm, garnished with additional herbs or cheese if desired.
Notes
For a vegan option, skip the cheese or use a plant-based alternative. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
Keywords: risotto, winter, shiitake, barley, comfort food, vegetarian