This no-stir barley risotto delivers lots of comfort and flavor. I hope it will win you over to team barley! This delicious and nutritious mushroom barley risotto is a flavorfully enhanced with asparagus, mushrooms, and pearl barley in a creamy cheese sauce.

A bowl filled with creamy pearl barley topped with sauteed mushrooms and asparagus.

Cooked pearl barley has a pleasing al dente chew, along with a mildly sweet nutty flavor. With its naturally creamy texture it almost begs to be turned into a risotto.

This dish can be served as a vegetarian dinner all by itself, with a salad or as a side dish for brown sugar rubbed pork chops, steak or a simple roasted chicken.

About the ingredients

Ingredients to make barley risotto arranged on a linen napkin, with mushrooms, asparagus spears, shallot, fresh parsley, lemon and cheese.
  • Pearl barley: This means the barley grains don’t have the hull or bran. Unlike traditional risotto made with short-grain arborio rice, barley risotto doesn’t require multiple additions of liquid and constant stirring. It basically cooks like long grain rice, using the absorption method.
  • Cremini mushrooms: You can use an equal amount of brown mushrooms such as shiitake or portobello to make a flavorful base for mushroom risotto. White button mushrooms will work, but they’re not as flavorful.
  • Asparagus: If your family doesn’t love asparagus, or it’s not in season, you can substitute frozen green peas or baby spinach.
  • Soft goat cheese: I add in a crumbled soft goat cheese just before serving for a richer, creamy texture. I’ve also used herbed creamy cheese spread with success.
A bowl of barley grains in a small bowl.

How to make risotto with pearl barley

  • 1. Slice the mushrooms and asparagus.
  • 2. The mushrooms and asparagus are cooked separately and stirred in after the barley is cooked – this prevents the vegetables from overcooking.
  • 3. Soften shallots in butter and olive oil, then stir in the barley.
  • 4. Add broth or water, herbs, salt, and lemon zest.
A pan of cooked pearl barley and a wooden spoon
5. Cook the barley 25-30 minutes or until tender and the liquid is almost absorbed.
  • 6. Add the cheeses and parsley.
  • 7. Stir together until creamy.
  • 8. Add the mushrooms and asparagus and serve.
4.90 from 19 ratings

Barley Risotto with Mushrooms and Asparagus

Karen Tedesco
A hearty, creamy whole grain risotto, full of asparagus, mushrooms, and pearl barley.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients
 

Cook the mushrooms and asparagus:

  • 1 tablespoon (15 ml) extra virgin olive oil
  • 8 ounces (225 g) cremini or button mushrooms, sliced
  • 8 ounces (225 g) fresh asparagus spears, sliced into 1-inch pieces
  • 1 teaspoon finely chopped garlic
  • Kosher salt

Make the risotto:

  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 g) butter
  • 1 shallot, finely chopped (⅓ cup)
  • 1 cup (200 g) pearl barley, rinsed under cold running water
  • 2 strips fresh lemon zest, removed with a swivel peeler
  • 1 teaspoon herbs de Provence or dried thyme
  • Kosher salt
  • 3 cups (700 ml) vegetable broth
  • ¼ cup soft crumbled goat cheese, or herbed cream cheese such as Boursin
  • ¼ cup grated Parmesan cheese, plus more for serving
  • ¼ cup chopped parsley

Equipment

Instructions
 

Cook the mushrooms and asparagus:

  1. Heat the oil in a 10-inch skillet over medium-high heat.
  2. Add the mushrooms and cook in one layer until they begin to turn golden brown, 3-5 minutes. Give the mushrooms a stir, then add the asparagus, garlic, ½ teaspoon salt and ¼ cup water to the pan. Cook a few more minutes, until the water evaporates, and the asparagus turns bright green with tender crunch when you take a bite. Set aside.

Make the risotto:

  1. Put the olive oil and butter in a 10-12 inch saute pan with at least 2-inch sides (I love to use my Everyday Pan for this) and place over medium heat. When the butter is melted, stir in the shallot. Cook 2-3 minutes, until softened. Add the barley and stir to coat the grains in the oil.
  2. Add the lemon zest, herbs de Provence, water, 2 teaspoons salt and stir to combine. *If you're using vegetable broth instead of water, reduce the salt to 1 teaspoon.
  3. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook 15 minutes. Remove the lid and continue cooking 15-20 more minutes, until the barley is tender and all but about ½ cup of the liquid is absorbed.
  4. Remove the lemon zest strips. Add the goat cheese, Parmesan and parsley and stir until thick and creamy.
  5. Add the mushroom mixture to the barley risotto and stir to combine. Serve in bowls topped with additional cheese and lemon zest to taste.

Notes

  • Leftovers will keep in an airtight container, refrigerated. You’ll need to add some additional broth or liquid when reheating as the barley will absorb it as it cools.

Nutrition per serving

Calories: 403kcal Carbohydrates: 48g Protein: 12g Fat: 19g Sodium: 207mg Fiber: 11g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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