This comforting pearl barley risotto is my take on a classic Italian risotto, swapping traditional rice for nutty, fibre-rich pearl barley. Golden mushrooms, garlic, thyme and a splash of white wine create a beautifully savoury base, finished with cream, fresh lemon and a little Parmesan. I used oyster and portobello mushrooms, but this recipe is wonderfully flexible. Chestnut, shiitake, button or wild mushrooms all work beautifully, so use whatever you have available. The dish can be made entirely vegan or vegetarian with a few simple ingredient swaps.
Ingredients
- — For the risotto —
- 250g pearl barley, rinsed and drained
- 500g mixed mushrooms (oyster and portobello work beautifully)
- 1 medium onion or 2 shallots, finely diced
- 3 garlic cloves, finely chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp vegan butter or dairy butter
- 100ml dry white wine (optional)
- 900ml–1 litre hot vegetable stock, plus extra if required
- 1 tsp fresh thyme leaves
- 1 tsp Dijon mustard
- 75–100ml oat cream or dairy cream
- 75g baby spinach (optional)
- Zest of ½ lemon
- 1–2 tsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, chopped
- Sea salt and freshly ground black pepper
- — To finish (vegan option) —
- 2 tbsp nutritional yeast or 30g vegan Parmesan-style cheese
- Extra vegan Parmesan-style cheese for serving
- — To finish (vegetarian option) —
- 30g grated vegetarian Parmesan-style hard cheese
- Extra vegetarian hard cheese for serving
Method
- 1
Prepare the mushrooms. Gently wipe the mushrooms clean with a damp cloth or brush. Slice the portobello mushrooms into thick pieces and tear the oyster mushrooms lengthways into strips. If using other varieties, cut them into similar-sized pieces to ensure even cooking.
- 2
Brown the mushrooms. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan over medium-high heat. Add the mushrooms in batches, allowing them to develop a golden colour before stirring. Cook for approximately 8–10 minutes until beautifully caramelised. Remove approximately one-third of the mushrooms and set aside for garnishing.
- 3
Build the flavour base. Reduce the heat to medium. Add the remaining olive oil, butter and finely diced onion or shallots. Sauté for 4–5 minutes until softened and translucent. Add the garlic and fresh thyme, cooking gently for another minute until fragrant.
- 4
Toast the pearl barley. Add the rinsed and drained pearl barley to the pan. Stir for approximately 2 minutes, coating the grains in the aromatic mixture. Pour in the white wine, if using, and allow it to simmer for 1–2 minutes until reduced.
- 5
Slowly simmer the barley. Pour in approximately 700ml of the hot vegetable stock and stir through the Dijon mustard. Bring to a gentle simmer and cook for at least 30 minutes, stirring occasionally. Gradually add the remaining stock as the barley absorbs the liquid. Continue cooking for approximately 35–45 minutes in total, or until the grains are tender but retain a pleasant bite. Add additional hot stock or water if necessary. Unlike traditional risotto, pearl barley requires very little stirring.
- 6
Add the greens and cream. If using spinach, stir it into the barley during the final few minutes of cooking until wilted. Reduce the heat to low and stir in the oat cream or dairy cream, lemon zest and a little lemon juice. Add the vegan Parmesan-style cheese, nutritional yeast or vegetarian hard cheese, depending on your preference. Cook gently for another 2–3 minutes until creamy.
- 7
Season and finish. Stir through the chopped parsley and season with sea salt and freshly ground black pepper. Taste and adjust the lemon juice or seasoning as required. If the risotto has thickened too much, loosen with a splash of hot vegetable stock. The finished consistency should be creamy and spoonable rather than dry.
- 8
Plate and serve. Spoon the creamy pearl barley risotto into warm, shallow bowls. Arrange the reserved golden mushrooms over the top. Finish with fresh thyme or parsley, freshly ground black pepper and a light sprinkle of vegan Parmesan-style cheese or vegetarian hard cheese. Serve immediately.
Chef Notes
Choosing your mushrooms: I used oyster and portobello mushrooms for their rich flavour and contrasting textures, but almost any combination works. Chestnut mushrooms add a lovely earthiness, shiitake bring extra umami and wild mushrooms make this dish feel particularly special. Getting the best flavour: Cook the mushrooms in batches and avoid overcrowding the pan. Allowing them to caramelise creates a deeper, more savoury flavour. Cooking pearl barley: Pearl barley needs at least 30 minutes to cook and may take 35–45 minutes or longer, depending on the variety. Keep extra warm stock available and cook until tender with a slight bite. Making it vegan or vegetarian: For a vegan version, choose plant-based butter, oat cream and vegan Parmesan-style cheese or nutritional yeast. For a vegetarian version, dairy butter, cream and vegetarian hard cheese work equally well. Make it your own: Add a handful of spinach, a little extra lemon zest or toasted walnuts for additional texture. Seasonal greens such as kale can also be used.
Substitutions
For a fully vegan version, use plant-based butter, oat cream and vegan Parmesan-style cheese or nutritional yeast. For a vegetarian version, dairy butter, cream and vegetarian hard cheese work equally well. Almost any mushroom variety works — chestnut, shiitake, button or wild mushrooms all bring something different to the dish.
Storage & Make-ahead
Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat thoroughly with a splash of vegetable stock until piping hot. Do not reheat more than once.
Nutritional Highlights
Pearl barley is a source of dietary fibre, including beta-glucan, which contributes to maintaining normal blood cholesterol levels. Mushrooms provide B vitamins and minerals, including selenium, with amounts varying by variety. Extra virgin olive oil provides predominantly monounsaturated fats. Optional spinach adds folate and vitamin K.
Allergen Information
Contains gluten (barley) and mustard. Dairy is present in versions using butter, cream or cheese. Check packaged ingredients for additional allergens.
