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Barley Risotto with Mushrooms and Spinach

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A creamy and comforting barley risotto made with pearl barley, sautéed mushrooms, and garlicky spinach. This wholesome twist on classic risotto delivers rich flavor with a satisfying, slightly nutty texture.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 16 ounces cremini baby bella mushrooms, sliced
  • 6 ounces portabella mushroom caps, sliced and halved
  • 4 cups vegetable or chicken stock
  • 3 tablespoons extra-virgin olive oil, divided
  • 5 cloves garlic, minced and divided
  • 16 ounces fresh spinach
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1 tablespoon unsalted butter
  • 1 large fennel bulb, trimmed, cored, and diced
  • 1/2 large yellow onion, diced
  • 1 cup pearl barley
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup dry white wine

Instructions

  1. Clean the mushrooms using a slightly damp paper towel. Slice the cremini mushrooms thickly and cut the portabella caps into thick strips, then halve them.
  2. Heat the vegetable or chicken stock in a saucepan over medium heat until gently simmering and keep it warm.
  3. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms, 1/2 teaspoon salt, and 1 minced garlic clove. Sauté until softened and lightly browned.
  4. Transfer the mushrooms to a bowl using a slotted spoon. Pour the mushroom cooking liquid into the warm stock.
  5. Reduce heat to low and add another tablespoon of olive oil. Add 3 minced garlic cloves and cook for about 15 seconds until fragrant.
  6. Add the spinach with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir, cover, and cook for about 2 minutes until wilted. Transfer to a bowl and discard excess liquid.
  7. Return the pot to medium heat. Add the butter and remaining olive oil. Once melted, add the diced fennel and onion. Cook for 3–5 minutes until softened.
  8. Stir in the pearl barley and toast it for about 2 minutes.
  9. Add the dried thyme, bay leaf, remaining garlic clove, remaining salt, and remaining pepper. Cook for 1 minute.
  10. Pour in the white wine and cook for about 2 minutes until slightly reduced.
  11. Add two ladles of warm stock and simmer, stirring occasionally, until most of the liquid is absorbed.
  12. Continue adding stock two ladles at a time, allowing it to absorb before adding more. Cook for about 25–30 minutes until the barley becomes creamy but remains slightly chewy.
  13. Spoon the barley risotto into bowls and top with the sautéed spinach and mushrooms before serving.

Notes

  • Stirring occasionally helps release starch from the barley, creating a creamy risotto texture.
  • Grated parmesan cheese can be added before serving for extra richness.
  • Kale or Swiss chard can replace spinach for a heartier variation.
  • If you prefer to avoid wine, substitute it with additional broth.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth.

Nutrition

Find it online: https://savorymomskitchen.com/barley-risotto-with-mushrooms-and-spinach/