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Barley Risotto with Leeks and Mushrooms

Barley Risotto with Leeks and Mushrooms

  • Makes
    4-6 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    10 minutes active

Traditional risotto transforms simple grains of starchy rice into a luxuriously creamy dish. We do something similar with barley. Pearled barley, the type used here, has had its husk and bran removed so the grains cook more quickly than whole-grain. To bring out a rich, nutty flavor in the barley, we toast it in olive oil before simmering.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    cup pearled barley

  • 8

    ounces cremini mushrooms, thinly sliced

  • 3

    medium leeks, white and light green parts thinly sliced, rinsed and drained

  • ½

    cup dry white wine

  • Kosher salt and ground black pepper

  • 2

    ounces Parmesan cheese, finely grated (1 cup), plus more to serve

  • 1

    cup lightly packed fresh flat-leaf parsley, roughly chopped

  • Optional garnish: Grated lemon zest

In a large saucepan, heat the oil until shimmering. Add the barley and cook, stirring, until lightly browned. Add the mushrooms, leeks, wine, 1 teaspoon salt and ½ teaspoon pepper.

Cook, stirring, until the pan is almost dry. Add 2¾ cups water and bring to a simmer. Reduce to low, cover and cook until the barley is tender and most of the water has been absorbed, about 35 minutes.

Let stand off heat and covered for 5 minutes. Stir in the Parmesan and parsley, then season with salt and pepper. Serve drizzled with oil and sprinkled with cheese.