Baked Barley Risotto With Mushrooms and Carrots

Name: Baked Barley Risotto With Mushrooms and Carrots
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 small white or yellow onion, finely chopped (about 1/2 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 1/2 cups); 1 medium carrot, very thinly sliced into rounds (about 1 cup); 2 ounces grated Parmesan (about 1/2 cup), plus more for serving; 2 tablespoons unsalted butter; 1/4 cup chopped chives

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(1,737)
Comments: Read comments

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

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Preparation

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.
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.
Step 3
Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
Step 4
Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Ratings

4 out of 5

1,737 user ratings

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Comments

Nancy6 years ago

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.

Lloyd6 years ago

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 Clark6 years ago

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.

Caroline3 days ago

I thought this was fun! I used hulled barley, and soaked it. After soaking, I used good homemade chicken stock instead of water and added a splash of sherry for good measure. It definitely came out risotto like!! We enjoyed it with venison meatballs, roast asparagus, and a little leftover sun dried tomato/Parmesan/ cream sauce.

Edith L1 month ago

Made it exactly as is and it was delicious . Needed slightly more time in the oven. Served with some lovely roasted halibut. Yum! I love barley and no boiling over on the stove

Alison H2 months ago

Definitely replace water with some wine and/or stock. It’s really only as flavourful as the mushrooms, so put some wine in with them when sautéing too and let them absorb! Added thyme, red pepper and smoked paprika. Don’t skip the parm. Yum!

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