RecipesFrom the test kitchen
Mushroom and Barley Risotto with Spinach
Creamy hulled barley simmered risotto-style with earthy mushrooms, garlic, spinach, and a shower of parmesan.
Cooking barley in the slow, stir-and-ladle style of risotto turns it wonderfully creamy while keeping its satisfying chew. Earthy cremini mushrooms browned in the pan build a deep, savory base, and a handful of spinach stirred in at the end adds color and greens. Barley brings far more fiber than the usual arborio rice, so this pot feels especially hearty and grounding. It takes a little patience at the stove, but the result is a comforting one-pan dinner worth the stir. Finish each bowl with grated parmesan and cracked pepper, and serve it while it is warm and loose.
Method
- 1
Heat 2 tablespoons oil in a wide pot over medium-high and brown the mushrooms until golden, about 8 minutes; set half aside for topping.
- 2
Add the remaining oil, then the onion, and cook until soft, about 5 minutes, then stir in the garlic for 30 seconds.
- 3
Add the barley and toast for 2 minutes, then pour in the wine if using and let it cook off.
- 4
Add the warm broth about one cup at a time, stirring often and letting each addition absorb before adding more.
- 5
Continue until the barley is tender and creamy, 40 to 45 minutes total; add water if you run low on broth.
- 6
Stir in the spinach until wilted, then fold in half the parmesan and season with pepper.
- 7
Top each bowl with the reserved mushrooms and the remaining parmesan and serve warm.
Why this scores well
Original analysis by NutriVerdict
Hulled barley keeps its bran and is one of the higher-fiber grains you can cook, which gives this risotto its hearty, filling character along with magnesium and selenium. Mushrooms add B vitamins and savory depth for very few calories, while spinach folds in vitamin K, folate, and iron. A modest amount of parmesan-style topping provides calcium and a salty, umami finish. Grain, greens, and mushrooms together make a filling, fiber-forward bowl from mostly whole ingredients.
Tips
- Keep the broth warm in a separate pot so the risotto keeps simmering steadily as you ladle it in.
- Browning the mushrooms well before you build the risotto is what gives the dish its deep, savory flavor.
What this plate is built on
This recipe leans on foods that are good sources of magnesium, protein, iron, potassium and vitamin c. The recipe density score above is the average Nutrient Density Score of its whole foods, computed the same way for every recipe on the site.
Storage and make-ahead
Refrigerate leftovers in a sealed container for up to 4 days. Barley risotto firms up as it chills, so reheat with a good splash of broth or water, stirring until creamy again. It reheats best on the stove but works in the microwave in short bursts. It can be frozen for up to 2 months, though the texture softens on thawing.
Variations and swaps
- Stir in cooked lentils or white beans for extra protein.
- Use a mix of mushrooms, such as shiitake and oyster, for more depth.
- Fold in chopped kale instead of spinach, adding it a few minutes earlier.
What to serve it with
This risotto is filling on its own, but a crisp green salad with a sharp vinaigrette cuts its richness nicely. A side of roasted asparagus or broccoli adds color and crunch. Finish each bowl with extra parmesan, a drizzle of olive oil, and cracked black pepper at the table.
Note: Hulled barley contains gluten and is not suitable for gluten-free diets; this is reference information only.
Frequently asked questions
What is the difference between hulled and pearl barley?
Hulled barley keeps its bran and offers more fiber, but takes longer to cook. Pearl barley is polished, cooks faster, and is a fine substitute if you shorten the simmering time.
Do I really need to stir constantly?
Frequent stirring releases the barley's starch and creates the creamy texture, but you do not need to stir every second. Stir often, add broth gradually, and keep it at a steady simmer.
Can I make it vegan?
Yes. Use vegetable broth and swap the parmesan for a plant-based cheese or a spoon of nutritional yeast. The mushrooms and barley carry plenty of savory flavor on their own.
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