Grammy's Kitchen · Risotto · Mushroom Barley Risotto
One of 89 risotto recipes we measured
25 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 453% |
| fat | 0% | 15% |
| protein add | 0% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 0% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 small onion (chopped) |
| 6 g | 2 cloves garlic (minced) |
| 118 g | 1/2 cup dry white wine |
| 227 g | 8 ounces mushrooms (cleaned and sliced, Use your choice of cremini, white, portebello) |
| 840 g | 3-4 cups chicken broth |
| 1 cup pearl barley | |
| 6 g | 1 tablespoon chopped fresh parsley |
| 25 g | 1/4 cup shredded Parmesan cheese |
| 7 g | 1/2 tablespoon truffle oil (optional) |
| salt and pepper to taste |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I make a damn fine risotto, and forgot to buy some last week and then I recalled hearing about substituting barley and found this recipe. Everyone loved it! I will be doing this over and over again. I treated mine more like a straight up risotto and added Brie” — a cook, 5.0★
“This was loaded with flavor and actually pretty simple to make! We have been looking for more dinner recipes that don't include meat and this is most definitely going to be in the rotation! It was absolutely delicious and very filling! I added kale instead of ” — a cook, 5.0★