Barley Risotto

Barley Risotto


  • 2 Tbsp butter
  • 2 cups flavorful mushrooms such as shiitake or oyster mushrooms, cleaned, trimmed, and cut into half-inch pieces
  • 1 cup brandy, vermouth, or dry white wine
  • 3-4 cups chicken or beef bone broth (if you want more depth of flavour, go for the beef) + 2 cups of water
  • 1/3 cup of yellow or white onion, finely chopped
  • 1 3/4 cups arborio rice or other risotto rice
  • 1/3 cup freshly grated parmesan cheese
  • Salt and freshly ground black pepper to season


  1. Bring the broth + water to a simmer in a saucepan.
  2. Melt the butter in a wide saucepan over medium-high heat. Add mushrooms and onions and sauté for about 5 minutes
  3. Add the rice and stir to combine. Add the alcohol, bring to a boil, and reduce liquid by half, about 3-4 minutes.
  4. Add 1/2 cup of broth a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.
  5. Wait until the broth is almost completely absorbed before adding the next 1/2 cup.
  6. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
  7. Stir in the parmesan cheese and season to taste with salt and pepper.
  8. Enjoy!

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