Baked Barley Risotto With Mushrooms and Carrots

By Kay Chun

Updated Feb. 16, 2024

Baked Barley Risotto With Mushrooms and Carrots
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(1,799)
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
  • 3tablespoons extra-virgin olive oil
  • ½small white or yellow onion, finely chopped (about ½ cup)
  • 5garlic cloves, thinly sliced
  • 1pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
  • Salt and black pepper
  • 10ounces pearl barley (about 1½ cups)
  • 1medium carrot, very thinly sliced into rounds (about 1 cup)
  • 2ounces grated Parmesan (about ½ cup), plus more for serving
  • 2tablespoons unsalted butter
  • ¼cup chopped chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

523 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 16 grams dietary fiber; 5 grams sugars; 19 grams protein; 643 milligrams sodium

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 4½ 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
1,799 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.

em

Jolly good. Deglaze w marsala; homemade chic stock

Ange

Didn't have a Dutch oven so we cooked on the stovetop and just simmered for about half an hour. I agree with the other commenters that it needs more flavor and herbs! I added dried parsley, mushroom umami TJ's seasoning, mushroom salt, bay leaves, and two scoops of veggie bouillon. Would be good with some thyme added as well

Carrie

Can I make this ahead of time and reheat it?

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