Baked Barley Risotto With Mushrooms and Carrots Recipe (2024)

I thought this would hit my hippie-recipe-loving sweet spot, but this concoction tasted like lean times at the commune when the chickens ain't layin' and there's no cash for a trip to the grocery store. Earthy and a little punitive.

I did a leek and a half instead of the onion, a bag of mushroom medley from Trader Joes, added some fresh thyme, red pepper flakes and a dash of smoked paprika to the mix; skipped the Parmesan and used nutritional yeast when I added the chicken broth (vs. water). Very good! Added some sautéed shrimp on top before serving.

This is a family favorite from years ago. So good with grilled chicken. Substitute 1 cup of water w 1 cup of white wine dresses it up.

I prefer hulled barley to pearled barley for the extra fiber, but you have to cook it almost twice as long. I also used organic veg broth instead of water. Skipped the parmesan and butter - no need for animal fat in this delicious and healthy recipe. I used fresh oyster and sh*take mushrooms.

I used farro instead of barley and cut the amount of water because cooks in 20% less water than barley. the result was delicious.

Agree with others that it would be too bland as written. I used vegetable broth, added a bundle of fresh thyme before putting it in the oven, and also added 1/2 tsp red pepper flakes and 1-2 tsp umami (a lovely seasoning powder, mainly dried mushrooms...got mine at TJs). I found it a bit soupy and would use 1/4 to 1/2 less liquid next time.

This turned out really well. I used bone broth instead of water. I'd recommend sauteing the mushrooms before the onions and garlic so that they have time to brown a bit.

Also, add in half a cam of diced tomatoes when you pop into the oven, and when you serve, also garnish with lemon for a dash of acidity.

I roasted the mushrooms on a sheet tray separately (tossed with olive oil, S&P, chilli flakes) and took them out about 10 minutes before the barley was done. Also used chicken broth instead of water, and stirred in some frozen spinach. I didn't have enough barley so I used about 1 cup barley and 1 cup red/black wild rice and it turned out great. Super easy to make, will definitely make a gain!

Could this work with farro instead of barley? Grocery store was out!

This was a delicious and simple recipe. I also substituted bone broth for the liquid and since that lost the vegetarian classification on the dish, I started with 3 chopped slices of bacon in the pan before the onions and garlic were added and that added a lovely smokey saltiness to the dish.

I added some dry sherry and thyme with the broth. Cooked about 50 minutes. It was delicious.

I soaked some dried shiitake and porcini mushrooms in 2 cups liquid and used most of the liquid with one can of chicken stock. Sautéed the mushrooms separately with some oil and butter and leftover onions and garlic and a few shakes of tarragon. Added the mushrooms towards the end. Really good. Easily could feed 4 for a company dish. Was quite flavorful.

This is easy to make and delicious. I used half bone broth and half water to make the flavor richer. The only drawback is the quantity. I cut the recipe in half and it still would serve 4 amply. So be careful about making the full recipe unless you want lots of leftovers.

I made half of the recipe for two. I sautéed the mushrooms separately and stirred them in at at the end. What I did change, or add, was a 1/2 ounce of porcini mushrooms. I soaked them in a cup of water and then added more water to measure 2 1/4 cup ( half the recipe). My husband and I liked the added flavor. Very good recipe and will make again.

We replaced the water with 3 1/2 cups chicken broth and 1 cup dry white wine. It came out great. We only had hull-less barley on hand (not pearled); we soaked it overnight, but didn't think to reduce the liquid in the recipe. Around 30 minutes in, it looked soupy, so we just let it finish uncovered for another 30 minutes (the hulled barley needed more time anyway). The consistency was perfect in the end. Butter/cheese highly recommended -- it's what provides the risotto-like texture.

- switch water with broth (also sub white wine if available)- if farro cooks for much longer- add red pepper flakes and smoked paprika - 2 carrots - could prob put in wilted greens- no need for the butter

I saw the other comments about it being bland so I added tomato paste to the mushrooms at the end of the sauté and then substituted 1/2C of Bragg’s aminos for 1/2C of the water. I also tossed in a can of cannellini beans for extra protein and it was fantastic! I would make this again.

Came out very watery after 30 minutes in the oven. Will try 3 1/2 cups of water next time.

I made this almost as written and love it! I only had 6oz of barley so supplemented with farro to reach the recipe’s amount. I finished with nutritional yeast and fresh dill instead of chives and parmesan since that’s what I had on hand.I will certainly make this again!

Follow advice to amp up the flavor especially if cutting back on salt.

Such a good concept, but … bland as mud. Add lots more vegetables and spice it up and do not make it your main dish.

A lovely little dish for a chilly evening. Quick and easy. Added broth and chili flakes to add a bit more depth.

Maybe deglaze with white wine next time?

I swapped out plain water for Better than Boulon Chipotle base. It’s really tasty. As someone exploring a plant based/Mediterranean diet this is an awesome meal.

Decrease liquid - too soupy with 4.5 cups. Use vegetable broth, thyme & red pepper flakes

Yum. As suggested I threw in a couple of bundles of fresh thyme and used white wine to deglaze the pan after sauteing the mushrooms. I also used a beautiful red onion that was irresistible in the grocery store. In addition, I used a mix of oyster, sh*take, and baby portabellos, quality parm, and chicken broth instead of water. I used my dutch oven on the stovetop to cook it because it seemed sad to turn on the oven in this beautiful, "winter" weather in Florida.

Added some vegetable better than bouillon with the water and it turned out great.

Read some of the notes suggesting the recipe is a bit bland so I made sure to let the mushrooms brown and sear before adding the onions and garlic, then deglazed with white wine. I also used vegetable stock for the liquid and added some thyme. I don’t think I’d care for this as a main dish without more fiddling, but it made a very nice side.

40 minutes in oven