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Barley Risotto with Mushrooms and Peas

May 19, 2019 By Patricia 8 Comments

Barley Risotto with Mushrooms and Peas is a dish you’ll love to sink your teeth into. I switched things up a bit and used barley instead of Arborio rice to make this risotto, and tossed in mushrooms and peas for extra flavor. This vegetarian dish is hearty and delightful!

Barley Risotto with Mushrooms and Peas is a hearty meatless dish you'll love. Switch things up with Barley Risotto with Mushrooms and Peas.

I love risotto, don’t you? All that creaminess, how could you not? Do you think it tastes extra-amazing because of all the stirring involved while it cooks? 

I’m here to tell you that you won’t have to work up a sweat to make Barley Risotto with Mushrooms and Peas. Not only is it tasty, creamy, and ideal to serve on a Meatless Monday, but there is little stirring involved with this risotto!

Barley Risotto with Mushrooms and Peas takes things to a new, hearty level! Barley Risotto with Mushrooms and Peas incorporates barley instead of rice for a hearty dish you'll love.

Barley Risotto with Mushrooms and Peas

I’ve replaced Arborio rice with barley, and the results are amazing. Who knew?

I’m a huge barley fan. I don’t make it that often, but I really should! One of my favorite ways to enjoy it is in a traditional dish like Beef Barley and Mushroom Soup. 

Barley has great texture and chewiness to it.  It really helps make any dish more hearty. My Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette is a perfect example (and how fun to be able to eat your bowl)!

Barley Risotto with Mushrooms and Peas is a stick-to-your-ribs kind of dish you'll love! Barley Risotto with Mushrooms and Peas is hearty and so flavorful as a meatless dish.

This risotto would be a great dish to serve while the weather is cool, but we ate it on an 80-degree kind of day! Serve Barley Risotto with Mushrooms and Peas when you need a nice vegetarian option for dinner (it’s lovely along with a fresh green salad) or on a Meatless Monday.

Barley Risotto with Mushrooms and Peas is hearty thanks to the barley. You'll enjoy this Barley Risotto with Mushrooms and Peas any night of the week.

Not only is barley delicious, but if you didn’t know, it’s cholesterol-free, high in fiber, low in fat, and full of antioxidants and vitamins. What more is there to love about this?

Grab a fork and dig into this delicious Barley Risotto with Mushrooms and Peas. You'll really enjoy how tasty and hearty Barley Risotto with Mushrooms and Peas is!

Wait until you discover the creaminess of Barley Risotto with Mushrooms and Peas! Be sure to give yourself a bit of time for prep with this dish, as the barley takes about 50 minutes to cook.

It’s worth every minute you’ll have to wait! 

Barley Risotto with Mushrooms and Peas is so tasty! You'll enjoy Barley Risotto with Mushrooms and Peas any night.

Nutrition

Calories

1399 cal

Fat

46 g

Carbs

205 g

Protein

38 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Patricia Conte/Grab a Plate

Yields Serves 4-6

Barley Risotto with Mushrooms and Peas
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5 based on 2 review(s)

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Ingredients

  • 3 tablespoons butter, divided
  • 1/4 cup white onion, diced
  • 2 garlic cloves, minced
  • 1 cup pearl barley
  • 3-1/4 cup vegetable broth, divided
  • 1/4 teaspoon dried thyme, plus extra to season
  • 1/4 teaspoon ground black pepper, plus extra to season
  • 1/8 teaspoon salt
  • 4 ounces cremini mushrooms, diced large
  • 1 cup frozen peas
  • 1/4 cup white wine
  • 5 tablespoons grated Parmesan cheese, plus extra to serve

Instructions

  1. Add 2 tablespoons butter to a large skillet over medium heat. When melted, add the onion and cook for a few minutes until it begins to soften. Add the garlic and cook for about 30 seconds.
  2. Add the barley, 3 cups of the vegetable broth, the thyme, black pepper, and salt to the skillet. Stir. Bring the mixture to a boil, cover, and reduce the heat to simmer for about 50 minutes or until the barley has softened and the liquid is absorbed. Stir occasionally as the barley cooks.
  3. Note: the barley will still be firm and chewy when done. If most of the liquid is absorbed before the barley is done, add the remaining broth.
  4. When the barley is finished cooking, add the remaining butter to a skillet over medium heat. Add the mushrooms to the skillet and cook for a few minutes, stirring. Add the peas and white wine, along with a bit more black pepper and dried thyme. Bring the mixture to a boil until some of the liquid evaporates, just for a few minutes.
  5. Transfer the mushrooms and peas to the skillet with the barley. Turn off the heat and stir to combine.
  6. Add the Parmesan to the skillet and stir.
  7. Serve warm with extra Parmesan cheese on the side.
7.8.1.2
363
https://www.azgrabaplate.com/barley-risotto-with-mushrooms-and-peas/

Filed Under: Dinner, Lunch, Recipes, Vegetarian Tagged With: Barley, main dish recipes, Meatless Monday, Meatless Monday recipes, risotto, vegetarian recipes

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Comments

  1. Paula @ I'm Busy Being Awesome says

    May 20, 2019 at 7:43 am

    It looks absolutely delicious! I'll have to give it go
    Reply
  2. Leigh Suznovich says

    May 20, 2019 at 7:20 pm

    How have I never thought of making a risotto with barley?! I've been stuck in the arborio box! This looks so delicious.
    Reply
  3. Shayla says

    May 20, 2019 at 7:49 pm

    This is one of my favorite recipes, but I lost mine! This looks similar only better than the one I had. Thank you!!! Can't wait to try it! I pinned it.
    Reply
  4. joy abou zeid says

    May 21, 2019 at 6:31 am

    This looks really good! I love Risotto
    ★★★★★
    Reply
  5. Kelly Bolen says

    May 21, 2019 at 9:26 am

    This looks and sound amazing! I am going to make it and add some chicken to it!!!!! Yummy!
    ★★★★★
    Reply
  6. Christa says

    May 21, 2019 at 9:47 am

    I love risotto so much! This recipe looks amazing and I can’t wait to try it!
    Reply
  7. Jalisa Harris says

    May 22, 2019 at 6:42 am

    This looks so good for the Summer. My son loves risotto.
    Reply

Trackbacks

  1. Creamy Barley Risotto with Asparagus & Sea Scallops | Sumptuous Spoonfuls says:
    May 28, 2019 at 7:27 pm
    […] Inspired by Grab a Plate […]
    Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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