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Barley Thyme Risotto
Recipe by:
MOLSON7
Barley is a great substitute for Arborio rice when making risotto. This is a simple recipe that uses chicken stock, mushrooms and thyme.
Ready in 1 hour 5 minutes
Saved as a favourite by 14 cook(s)
Ingredients
Serves: 6
- 5 cups (1 1/4 litres) chicken stock
- 20g butter
- 1 onion, diced
- 1 cup (220g) pearl barley
- 1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1 tablespoon olive oil
- 500g mushrooms, sliced
- 2 cloves garlic, diced
- 2 tablespoons chopped fresh parsley
Similar Recipes
Preparation method
Prep: 15 minutes | Cook: 50 minutes1.
Bring chicken stock to a boil in a large saucepan. Melt butter in a large frying pan over medium heat. Add onion, and fry for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot stock. Bring to a boil, reduce heat to low, and simmer until most of the stock is absorbed, about 10 minutes.
2.
Pour in remaining stock 1/2 cup at a time, stirring and allowing it to be absorbed before adding more. This process takes about 50 minutes.
3.
Meanwhile, heat olive oil in a large frying pan. Fry mushrooms over high heat, cook and stir until softened. Add garlic, and cook for about 3 more minutes. Stir into the barley mixture with parsley. Remove bay leaf, and serve.
Provided by: Allrecipes
Last updated:
01 May 2013
Reviews
Moderately easy
We really liked this. I added a small chilli and some grated ginger to lift the flavour and always use a variety of mushrooms. I also substitute rapeseed oil for the butter and olive oil to keep this even more heart healthy. A family favourite
Posted:
09 May 2012
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Easy
I tried this recipe as I absolutely detest risotto using arborio rice, something about the texture and heaviness about it. So I decided to try it with barley and it was so much better. I used beef stock, and cut out the oil and butter completely and it still worked out.
Posted:
31 May 2009
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Something else.
I liked the flavour but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown colour, then added onions and the mushrooms for 5 min and then used beef stock instead. Nice flavour.
Posted:
29 Sep 2008
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MUSCLETART
Something else.
Awesome recipe and compatible with Weight Watchers (4 points) especially if you cut the fat. I suggest parching the barley in olive oil and sauteeing the mushrooms in a pan coated with cooking spray. Keep the chicken stock hot to avoid change in temperature of the risotto. Ensures creaminess and more timely cooking.
Posted:
29 Sep 2008
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Honey
Something else.
My boyfriend and I really liked this. I used some of the reviewers recomendations and cooked the barly in butter a lottle befor adding the stock, and i kept the stoch warm. I also added extra mushrooms, and used dried tyme, and skipped the bay leaf, as i didn'r have one. Well, I sort-of changed everything, except for the barly/stock part. Anyway, it was really good and I will refer to this recipe often, barly is a super whole grain!
Posted:
29 Sep 2008
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AELYNDON
Easy
This was decent. I was hoping the barley would make it something interesting or special but I was disappointed. I've made risotto multiple times with practically the same ingredients and recipe, just (arborio) rice instead of barley and cooking the mushrooms with the rice for most of the simmering time, and that turns out much better. Rice exudes a better flavour than the barley. So if you're considering taking the time to make a risotto, I'd suggest you do a real one: with rice, not barley!
Posted:
29 Sep 2008
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WORKINGGIRL61
Easy
This was good. I thought the barley was a little chewy, but I think I may have had too little stock by the time I got it all added in. I made it while I cooked the rest of my meal, so I wasn't just standing around cooking barley. I'll probably fix it again, but I'll play with it a bit to add flavour.
Posted:
29 Sep 2008
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Daniel den Hoed
