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–+ servings
A white bowl of barley mushroom soup garnished with fresh parsley.

Barley Mushroom Risotto

This Barley Mushroom Risotto is a cozy, plant-forward twist on classic risotto! Made with nutty pearled barley, savory baby portobello mushrooms, sweet roasted sweet potatoes, and tender spinach, it’s hearty, wholesome, and full of comforting flavor. Easy to customize and made with simple, nourishing ingredients, it’s a satisfying recipe you’ll want to make again and again.
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Author Kori Butler
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish Recipes
Cuisine American
Servings 6
Calories 318 kcal

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

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
SUBSTITUTIONS AND ADD-INS:
  • 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.
TIPS: Prep your ingredients ahead, stir often for a creamy texture, and add broth gradually. Cook the barley until tender but slightly chewy, and adjust seasoning at the end for the best flavor.
SERVING SUGGESTIONS:
  • 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

Calories: 318kcalCarbohydrates: 47gProtein: 11gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 6mgSodium: 1045mgPotassium: 530mgFiber: 9gSugar: 4gVitamin A: 419IUVitamin C: 2mgCalcium: 148mgIron: 2mg
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