Barley & Mushroom Risotto

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READY IN: 1hr 10mins
Recipe by lhuppe

A bold and flavorful risotto. The chicken stock can be replaced with vegetable stock if desired. Ginger is a good addition when using vegetable stock.

Ingredients Nutrition


  1. Mix the stock and bottle of beer in a small pan and heat to near boiling on a back burner. Then lower the heat to keep it warm.
  2. Chop the onion and mushrooms before browning them in the olive oil.
  3. Carefully add two cups of the warm stock.
  4. Next add the barley, thyme, garlic, sea salt, pepper and bring to a slow simmer.
  5. Cover, lower the heat and cook until the broth is absorbed.
  6. Add stock as needed and simmer until the barley is fully cooked, about 50 to 60 minutes.
  7. For Vegetarian omit the chicken stock and use a vegetarian beer.

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