Baked Barley Risotto With Mushrooms and Carrots

By Kay Chun

Updated February 15, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Rating
4(1,812)
Comments
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Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.

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Ingredients

Yield:4 servings

  • 3 tablespoons extra-virgin olive oil

  • ½ small white or yellow onion, finely chopped (about ½ cup)

  • 5 garlic cloves, thinly sliced

  • 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)

  • Salt and black pepper

  • 10 ounces pearl barley (about 1 ½ cups)

  • 1 medium carrot, very thinly sliced into rounds (about 1 cup)

  • 2 ounces grated Parmesan (about ½ cup), plus more for serving

  • 2 tablespoons unsalted butter

  • ¼ cup chopped chives

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

66 grams carbs; 28 milligrams cholesterol; 525 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 23 grams fat; 16 grams fiber; 645 milligrams sodium; 19 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.

  2. Step 2

    Stir in barley, carrot and 4 ½ cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.

  3. Step 3

    Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.

  4. Step 4

    Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

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Ratings

4 out of 5
1,812 user ratings
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Comments

Nancy

I thought this would hit my hippie-recipe-loving sweet spot, but this concoction tasted like lean times at the commune when the chickens ain't layin' and there's no cash for a trip to the grocery store. Earthy and a little punitive.

Lloyd

I did a leek and a half instead of the onion, a bag of mushroom medley from Trader Joes, added some fresh thyme, red pepper flakes and a dash of smoked paprika to the mix; skipped the Parmesan and used nutritional yeast when I added the chicken broth (vs. water). Very good! Added some sautéed shrimp on top before serving.

Anne Clark

This is a family favorite from years ago. So good with grilled chicken. Substitute 1 cup of water w 1 cup of white wine dresses it up.

Nick Hamblen

Followed the recipe w/exception of using (2) portobello mushrooms as were on hand and results were superb. Taste and mouth feel really resembled risotto w/out the carbs.

Dianne

I made this for a “meatless” Monday dish and both my husband and I enjoyed it. I did add wine and water and added spinach for more veggies.

em

Jolly good. Deglaze w marsala; homemade chic stock

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