Grammy's Kitchen · Risotto · Mushroom Barley Risotto
One of 89 risotto recipes we measured
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.
| 27 g | 2 tablespoons olive oil |
| 160 g | 1 cup chopped yellow onion |
| 340 g | 12 ounces cleaned and sliced crimini mushrooms |
| 19 g | 3 tablespoons chopped fresh parsley |
| 6 g | 1 tablespoon chopped fresh thyme |
| 6 g | 2 cloves garlic (minced) |
| 1 cup pearl barley | |
| 1440 g | 6 cups vegetable broth |
| 14 g | 1 tablespoon unsalted butter |
| 50 g | 1/2 cup parmesan cheese (shredded) |
Method: 5 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.