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Barley “Risotto” with Mushrooms, Kale and Gorgonzola

Barley “Risotto” with Mushrooms, Kale and Gorgonzola

  • Makes
    4 servings
  • Cook Time
    45 minutes

Barley makes a nutty, toothsome risotto-like dish when cooked with the right amount of liquid. We use sautéed cremini mushrooms as a base, wilt in baby kale (or spinach or arugula) at the end, then top it all off with cheese. To make prep go a little quicker, look for already sliced cremini mushrooms in the supermarket. We think the butteriness of Gorgonzola dolce, which is softer and milder than regular Gorgonzola, is an especially good match; other delicious cheese options are Taleggio (cut into thin slices with the rind) and Italian fontina (trimmed of rind and cut into small cubes).

Tip

Don’t use whole-grain barley or pearled barley. Both require significantly longer time in the pot than the quick-cooking barley called for in the recipe. Pearled and partially cooked, quick-cooking barley is done after only 10 to 15 minutes.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 2

    medium shallots, finely chopped

  • 4

    medium garlic cloves, minced

  • Kosher salt and ground black pepper

  • 12

    ounces cremini mushrooms, trimmed and sliced

  • ½

    cup dry white wine

  • 1

    cup quick-cooking barley

  • 2

    cups boiling water

  • 1

    small sprig rosemary

  • 1

    5-ounce container baby kale, spinach or arugula

  • 2

    ounces Gorgonzola dolce cheese, crumbled (½ cup), or Taleggio cheese, cut into thin slices

Step 1

In a large saucepan over medium-high, heat the oil until shimmering. Add the shallots, garlic and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the mushrooms and cook, stirring, until the moisture they release has evaporated and they begin to brown, 7 to 9 minutes.

Step 2

Add the wine and cook, stirring, until most of the liquid has evaporated, about 3 minutes. Add the barley, boiling water and rosemary. Bring to a simmer, then cover, reduce to low and cook, stirring occasionally, until most of the liquid has been absorbed and the barley is tender, 10 to 12 minutes. Off heat, remove and discard the rosemary. Add the kale and stir until wilted, then taste and season with salt and pepper. Transfer to a serving dish and top with the cheese.

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