Mushroom Risotto

Mushroom pearl barley risotto

This mushroom pearl barley risotto is faster to make than using the typical risotto rice and there isn’t much in the difference in the taste. It is a perfect risotto for this time of year and I usually make a big batch which I can freeze in portions for another day. The white wine and Parmesan adds such a depth to the flavour of the risotto while the celery adds a bit of texture.


  • 250g Chestnut mushrooms, peeled and sliced
  • 500ml Vegetable stock
  • 200g Pearl barley, rinsed
  • 3 Shallots, peeled and sliced
  • 3 sticks of Celery, peeled and chopped
  • 2 Garlic cloves, peeled and chopped
  • 2 tbsp Parmesan
  • 100ml White wine


  1. Cook the pearl barley in simmering water for 10 mins.
  2. Meanwhile fry the Mushrooms, Garlic, Shallots and Celery until tender.
  3. Drain the Pearl Barley and add to the mushroom mixture.
  4. Fry for a few mins and then add the wine.
  5. After a few mins the wine should be absorbed and add the stock.
  6. Simmer for approx 20 mins stirring occasional until the Barley is tender and the stock has reduced.
  7. Mix in the Parmesan and season to taste.

This is delicious served with a glass of white wine and some slices of crusty bread.

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