Cravings | Oven-Baked Barley Risotto with Roasted Wild Mushrooms
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

You may also like

25 minutes | Serves 2 to 4

40 minutes | Serves 4

25 minutes | Serves 4

get inspired

Cookware

Shop

Chillwear

Shop