Barley risotto is a cozy, plant-forward twist on the classic dish—rich, creamy, and full of earthy, savory flavor. It’s one of my favorite ways to turn pantry staples like pearled barley and mushrooms into something seriously satisfying. If you’ve never tried making risotto without arborio rice, this hearty version will absolutely win you over.
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The backstory.
It all started when I accidentally ordered pearl barley in bulk — way more than I actually needed. After the initial laugh (and a lot of pantry rearranging), I knew I needed to get creative. I wasn’t in the mood for the usual soups or stews, and I wanted something a little different, something that would really let the barley shine.
That’s when the idea for this Barley Mushroom Risotto was born. I had some sweet potatoes and fresh spinach that needed using too, and mushrooms are always a staple in my kitchen for adding that savory, earthy flavor. With a little white wine, some parmesan, and a good dose of slow stirring, this hearty, cozy dish came together — turning a pantry mishap into one of my new favorite plant-forward meals!
xoxo Kori
It's a must-make.
There’s a lot to love about this barley mushroom risotto, but here’s why I keep coming back to it:
- Simple, satisfying, and flexible – This recipe is easy to adapt with veggies, protein, or swaps to suit just about any diet.
- Pantry-friendly and budget-wise – Uses common ingredients like vegetable stock, mushrooms, and barley—no fancy extras required.
- Naturally creamy texture – The barley releases just enough starch to give you that signature risotto creaminess without needing heavy cream.
- Fiber-packed pearl barley – Unlike arborio rice, pearled barley adds extra fiber and nutrients, making it a wholesome win.
One accidental bulk barley order later... and now I’ve got a new favorite cozy dinner!
Let’s talk texture and flavor.
Each bite is velvety and rich, thanks to that slow simmering of barley in warm vegetable stock. You’ll get tender sweet potato, savory cloves of garlic, and deeply earthy mushrooms all tucked into a barley risotto with just the right bite. It’s creamy, comforting, and has that wholesome chew that makes every forkful feel just right. Bonus: it’s ultra-satisfying and doesn’t leave you needing a nap afterward.
What you'll need.
This isn’t your average pearled barley risotto recipe—it’s a cozy, wholesome twist packed with flavor and nutrient-dense ingredients:
- Pearled barley: this cooks faster than hulled barley and helps create that lush creamy risotto-like texture.
- Vegetables: yellow onion, mushrooms ( white button or baby portobellos), sweet potato, and baby spinach.
- Seasonings: minced garlic, kosher salt, and ground black pepper.
- Herbs: fresh thyme leaves.
- Garnish: grated parmesan cheese (regular or vegan alternative).
Love cooking with barley? If you're looking for more cozy ways to use it, don’t miss my Barley Breakfast Porridge—a warm, nourishing start to your day—or my classic Beef and Barley Soup, a hearty favorite that’s perfect for cold-weather comfort. Both recipes are easy, satisfying, and a great way to make the most of that pantry staple!
Customize it your way.
This barley risotto is delicious as-is, but if you love making risotto your own, here are some fun ways to customize it:
- Add roasted butternut squash for a cozy fall twist that pairs beautifully with the barley and mushrooms!
- Drizzle olive oil or truffle oil on top to add richness.
- Add grated lemon zest or a splash of fresh lemon juice to add brightness to the earthy flavors.
- Garnish with walnuts or pine nuts for a great crunch and flavor.
- Crumble goat cheese or feta on top for a creamy, tangy complementary flavor.
- Spice it up with chili flakes or smoked paprika for a smoky flavor.
- Add protein! I like to add grilled chicken, tofu, or shrimp- yum!
- Vegetables that I like to add are fresh peas or asparagus for color and flavor.
Flexible dietary swaps.
Here are some healthy alternatives for this barley risotto recipe:
- Dairy-Free: Use vegan butter and dairy-free parmesan.
- Gluten-Free: Barley contains gluten, so swap it with a gluten-free grain like short-grain brown rice or quinoa.
- Vegetarian/Vegan: Keep it plant-based with veggie stock, vegan butter, and omit the parmesan or use a dairy-free alternative.
- High Protein: Add white beans, grilled chicken, shrimp, or tofu for a protein boost.
How to make pearled barley risotto.
Let’s get cooking—this risotto is surprisingly simple, follow the easy steps below!
Saute.
Saute the onions and mushrooms, cover, and cook until soft. Add the garlic.
Add broth & repeat.
Add the barley and stir. Add one cup of stock and stir until the liquid absorbs. Repeat 2 more times for 3 cups total.
Remaining ingredients.
Add the rest of the stock, potatoes, spinach, thyme, salt, and pepper. Cook until barley and potatoes are tender.
Finish and serve.
Stir in butter and cheese (if using). Adjust seasonings to taste and garnish with herbs.
How to serve it.
This creamy risotto is a showstopper on its own, but here’s how I love to serve it:
- Fresh from the pot with a drizzle of virgin olive oil or truffle oil.
- Topped with air fryer mushrooms or roasted veggies for great texture.
- Paired with grilled tofu, chicken, shrimp, or even steak for added protein.
- Serve with a fresh, crisp green salad for a light contrast.
Kori's tips.
- Prep Ahead– chop and measure ingredients ahead of time to make the cooking process smoother.
- Stir Frequently – stirring frequently evenly distributes the liquid into the barley and prevents burning.
- Add Stock Gradually – adding the stock one cup of stock at a time and letting it absorb will allow you to get the perfect texture of risotto and your desired creaminess. You want a tender but slightly chewy texture.
FAQ's
Let the risotto cool completely, then store in an airtight container in the fridge for up to 4 days.
Yes! Portion into freezer-safe containers and freeze for up to 2 months. Defrost overnight in the fridge.
Microwave: Add a splash of stock or water and heat in 30-second bursts, stirring in between.
Stovetop: Reheat in a pan over medium heat, adding liquid as needed.
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📖 The recipe.
Barley Mushroom Risotto
Ingredients
- 3 tablespoons butter (vegan or dairy), divided
- 1 cup yellow onion (small diced)
- 16 ounces mushrooms (white button, baby portobellos, or other favorite) (thinly sliced)
- 2 teaspoons minced garlic
- 1½ cups pearled barley
- ⅓ cup white wine
- 4 cups vegetable stock (plus extra broth or water if needed)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoons fresh thyme leaves (chopped)
- 8 ounces sweet potato (peeled and ¼"diced)
- 2 cups baby spinach (rough chopped)
- Optional protein add-in: 1 to 1½ cups canned beans of choice (drained and rinsed)
- 2 ounces grated parmesan cheese (dairy or vegan)
- Garnish: chopped fresh chopped parsley or thyme
Instructions
- Heat 2 tablespoons of butter in a large pot over medium heat. Add onion and mushrooms. Cover and sweat until soft (but not brown), stirring frequently. Remove lid and add garlic. Saute 1 minute or until fragrant.
- Add the barley to the pan and stir until coated in the oil. Add in 1 cup of vegetable broth. Bring to a boil and stir almost continuously until the stock is fully absorbed. Repeat the process with a second cup and then a third cup. Each time cooking until the broth is fully absorbed
- Add in the remaining broth, sweet potatoes, optional beans (if using), spinach, thyme, salt, and pepper. Continue to cook until the barley is tender (but still slightly firm) and the liquid is mostly absorbed but the overall dish is still creamy, about 10 to 15 more minutes. If needed, add more broth or water. (Note: If the liquid is absorbed and the barley is not quite done, add more broth or water. If you would prefer a creamier texture, add in more broth. Adjust this to your personal preferences).
- Remove from heat and stir in remaining 1 tablespoon of butter and parmesan cheese. Adjust seasoning to taste. Garnish with parsley
Kori's Tips
- Mushrooms: Try also shiitake, cremini, or a wild mushroom blend.
- Wine-Free: Swap wine for an extra splash of broth with a squeeze of lemon for brightness.
- Dairy-Free: Use vegan butter and dairy-free parmesan for a fully plant-based version.
- Add Veggies: Stir in peas or use roasted butternut squash in place of the sweet potato for a veggie boost.
- Top with a drizzle of good olive oil for a restaurant-style finish.
- Serve alongside a crisp green salad with a tangy vinaigrette.
- Pair with roasted vegetables or grilled tofu for a hearty plant-forward meal.
- For omnivores: Top with grilled chicken or seared shrimp.
Nutrition
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