Best 8 Saffron And Mushroom Barley Risotto Recipes

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Indulge in a culinary journey with our saffron and mushroom barley risotto, a delightful dish that tantalizes the taste buds with its vibrant flavors and textures. This delectable creation showcases the perfect harmony between earthy mushrooms, aromatic saffron, and hearty barley, all simmered in a creamy broth. Embark on a sensory adventure as you explore our curated collection of risotto recipes, each offering a unique twist on this beloved Italian classic. From the simplicity of our classic risotto to the decadence of our seafood and asparagus risotto, there's a recipe for every palate and occasion. So, prepare to be captivated by the magic of risotto, and let your taste buds embark on an unforgettable journey.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM BARLEY RISOTTO



Mushroom Barley Risotto image

Unique, elegant, and flavorful dish cooked with mushrooms, garlic, and mixed with parmesan cheese for a creamy and savory flavor!

Provided by Holly Nilsson

Categories     Main Course     Side Dish

Time 1h20m

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (minced)
½ cup dry white wine
8 ounces mixed mushrooms (cleaned and sliced (Use your choice of cremini, white, portebello))
3-4 cups chicken broth
1 cup pearl barley
1 tablespoon fresh parsley (chopped)
¼ cup parmesan cheese (finely shredded)
½ tablespoon truffle oil ((optional))
salt & pepper to taste

Steps:

  • Heat olive oil in a saucepan. Add onion and cook 4 minutes until soft.
  • Add mushrooms & garlic and cook 5 minutes stirring occasionally. Add barley and cook 2 minutes.
  • Pour in white wine and cook until evaporated
  • Add 3 cups of chicken broths and bring to a boil. Reduce heat, cover and simmer 55 minutes until liquid evaporates stirring occasionally. If liquid evaporates before barley is cooked, add remaining broth.
  • Once barley is soft, stir in ½ of the cheese, salt and parsley.
  • Top with remaining cheese and if desired, truffle oil.

Nutrition Facts : Calories 296 kcal, Carbohydrate 47 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 179 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

SAFFRON-AND-MUSHROOM BARLEY RISOTTO



Saffron-and-Mushroom Barley Risotto image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.

Provided by Mark Bittman

Categories     side dish

Time 20m

Number Of Ingredients 9

Dried porcini mushrooms
Shiitake mushrooms
Saffron
Pearled barley
Onions
White wine
Olive oil
Vegetable stock
Parsley

Steps:

  • Cook a chopped onion in olive oil until soft, about 5 minutes.
  • Add 1.5 cups pearled barley and cook, stirring until it's glossy, 2 to 3 minutes.
  • Add a pinch of saffron, a splash of dry white wine and a handful of dried porcini mushrooms.
  • Stir and let the liquid bubble away on medium heat.
  • Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.
  • Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped; stir into the barley when it's done and serve garnished with parsley.

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS



Baked Barley Risotto With Mushrooms and Carrots image

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.

Provided by Kay Chun

Categories     dinner, grains and rice, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

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)
Kosher 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

Steps:

  • 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.
  • Stir in barley, carrot and 4 1/2 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.
  • Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  • Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams

BARLEY RISOTTO WITH MUSHROOMS AND DILL



Barley Risotto with Mushrooms and Dill image

Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h30m

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces sliced mixed mushrooms, such as shiitake, oyster, and beech
Kosher salt and freshly ground pepper
1 tablespoon minced garlic
5 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
1 1/2 cups thinly sliced leeks, white- and light-green parts only, well washed and drained
1 1/2 cups pearl barley
1/4 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unsalted butter, room temperature
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving
1/3 cup chopped fresh dill

Steps:

  • Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add mushrooms; season with salt. Cook until browned in places, 6 to 8 minutes. Stir in garlic; cook 1 minute more. Transfer to a plate; reserve skillet for risotto (do not wipe skillet clean).
  • In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat reserved skillet over medium. Swirl in remaining 2 tablespoons oil. Add leeks, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add barley and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
  • Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover barley). Stir occasionally, allowing barley to absorb most of broth before adding more. Risotto is ready when barley is tender and creamy and broth has thickened to a rich sauce, 1 hour. (You may not need to use all of broth.)
  • Remove from heat. Fold in mushroom mixture, butter, lemon juice, and cheese; season with salt and pepper. Top with dill and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

MUSHROOM BARLEY RISOTTO



Mushroom Barley Risotto image

Barley replaces rice in this twist on the classic Italian risotto.

Categories     Mushroom     Side     High Fiber     Barley     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10

4 1/2 cups chicken stock or canned low-salt chicken broth
2 teaspoons butter
1 cup finely chopped onion
1 cup pearl barley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 bay leaf
2 teaspoons olive oil
1 pound assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced
1 garlic clove, minced
2 tablespoons chopped fresh Italian parsley

Steps:

  • Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
  • Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
  • Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

SLOW-COOKER MUSHROOM BARLEY RISOTTO



Slow-Cooker Mushroom Barley Risotto image

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, sliced
1 1/2 cups pearl barley
4 sprigs fresh thyme
8 ounces carrots, finely chopped
3 cups lower-sodium vegetable broth
1 ounce Parmesan, grated (2/3 cup)
1 tablespoon sherry vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
  • Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
  • Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 12

1-ounce dried morel mushrooms
1/2 pound fresh porcini or cremini mushrooms
4 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup chopped shallots (3 shallots)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
  • Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
  • In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO



Mushroom & chestnut pearl barley risotto image

Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12

2 tbsp olive oil
1 large onion , chopped
2 garlic cloves , crushed
180g chestnuts , roughly chopped (optional)
2 thyme sprigs , leaves picked
250g mixed mushrooms , sliced
300g pearl barley
150ml white wine
1l vegetable stock
4 tbsp ricotta cheese
80g rocket
parsley leaves (optional), to serve

Steps:

  • Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
  • Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
  • Stir through the rocket, cook for 1 min, then divide between bowls.

Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Use high-quality ingredients: The flavor of your risotto will be greatly affected by the quality of the ingredients you use. Make sure to use fresh, flavorful mushrooms, a good quality broth, and a high-quality saffron.
  • Toast the barley: Toasting the barley before cooking it will help to bring out its nutty flavor and give the risotto a more complex texture.
  • Use a flavorful broth: The broth you use to cook the risotto will greatly impact its flavor. Use a broth that is packed with flavor, such as a vegetable broth made from roasted vegetables or a chicken broth made from simmering chicken bones.
  • Add the saffron at the end of cooking: Saffron is a delicate spice that can easily be overpowered by other flavors. Adding it at the end of cooking will help to preserve its flavor and aroma.
  • Stir the risotto frequently: Stirring the risotto frequently will help to prevent the rice from sticking to the bottom of the pot and will also help to create a creamy, smooth texture.
  • Let the risotto rest before serving: Letting the risotto rest for a few minutes before serving will allow the flavors to meld and will also help to make the risotto creamier.

Conclusion:

Saffron and mushroom barley risotto is a delicious and flavorful dish that is perfect for a special occasion. By following the tips above, you can make sure that your risotto turns out perfectly every time. So next time you're looking for a new and exciting risotto recipe, give this one a try!

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