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Oven-Baked Barley Risotto with Roasted Wild Mushrooms
  • SERVES:4
  • PREP: 15 minutes
  • TOTAL TIME: 1 hour 15 minutes

Say buh-bye to ricey risotto.

For the Risotto:

  • 4 cups low sodium chicken broth
  • 2 large or 4 small dried porcini mushrooms
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup finely chopped shallots
  • 2 tablespoons minced garlic
  • 1 1/3 cups pearl barley
  • 2 sprigs fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup finely grated Parmigiano cheese, plus more for garnish

For the Roasted Mushrooms:

  • 1 ½ pounds mixed mushrooms (oyster, hon shimeji, shiitake, baby bella), trimmed and sliced (about 5 cups)
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons chopped fresh thyme, plus more for garnish
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

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