Baked Barley Risotto

Credit the New York Times

Baked Barley Risotto With Mushrooms and Carrots

Kay Chun

• Yield 4 servings
• Time 45 minutes

Save to Recipe Box

Print this recipe

EmailShare on PinterestShare on FacebookShare on Twitter

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.

Grains And Rice, Vegetables, Cremini, Mushroom, Parmesan, Pearl Barley, Risotto, Shiitake, Dinner, Main Course, Side Dish

622 ratings

Ingredients

• 3 tablespoons extra-virgin olive oil
• ½ small white or yellow onion, finely chopped (about 1/2 cup)
• 5 garlic cloves, thinly sliced
• 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
• Kosher salt and black pepper
• 10 ounces pearl barley (about 1 1/2 cups)
• 1 medium carrot, very thinly sliced into rounds (about 1 cup)
• 2 ounces grated Parmesan (about 1/2 cup), plus more for serving
• 2 tablespoons unsalted butter
• ¼ cup chopped chives

• Nutritional Information

Preparation

1. Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
2. Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
3. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
4. Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Cooking Notes

500

• All116
• Most Helpful41
• Private0

Lloyd11 months ago

I did a leek and a half instead of the onion, a bag of mushroom medley from Trader Joes, added some fresh thyme, red pepper flakes and a dash of smoked paprika to the mix; skipped the Parmesan and used nutritional yeast when I added the chicken broth (vs. water). Very good! Added some sautéed shrimp on top before serving.

28 This is helpful

Anne Clark11 months ago

This is a family favorite from years ago. So good with grilled chicken. Substitute 1 cup of water w 1 cup of white wine dresses it up.

27 This is helpful

RJW11 months ago

I prefer hulled barley to pearled barley for the extra fiber, but you have to cook it almost twice as long. I also used organic veg broth instead of water. Skipped the parmesan and butter - no need for animal fat in this delicious and healthy recipe. I used fresh oyster and shitake mushrooms.

20 This is helpful

Lloyd11 months ago

Also, add in half a cam of diced tomatoes when you pop into the oven, and when you serve, also garnish with lemon for a dash of acidity.

15 This is helpful

Like this recipe?

Save to Recipe Box

Print this recipe

EmailShare on PinterestShare on FacebookShare on Twitter