Description
A rustic, creamy risotto-style dish featuring nutty pearl barley simmered with sautéed mushrooms, aromatic onions, white wine, and broth, finished with parmesan and butter for a comforting, hearty meal.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced
Grains and Liquids
- 1 cup pearl barley
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth, warm
Dairy and Seasonings
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the sliced mushrooms and cook until softened and browned, about 7-8 minutes.
- Toast barley and deglaze: Stir in the pearl barley and cook for 1-2 minutes to toast it slightly, coating in the oil and aromatics. Pour in the white wine and cook, stirring occasionally, until the wine is mostly absorbed.
- Simmer with broth: Gradually add the warm broth, about 1/2 cup at a time, stirring frequently. Allow the barley to absorb the liquid before adding more. Continue this process until the barley is tender and the mixture is creamy, approximately 30 minutes.
- Finish with cheese and butter: Remove the pan from heat and stir in the grated Parmesan cheese and butter until melted and combined. Season with salt and freshly ground black pepper to taste.
Notes
- Add fresh peas or spinach at the end of cooking for added color and freshness.
- For a vegan version, substitute the Parmesan and butter with vegan cheese and plant-based butter alternatives.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner, Comfort Food
- Method: Stovetop
- Cuisine: Italian-Inspired
