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Published on April 20, 2016

Mushroom, rosemary and barley risotto recipe

Makes 4 servings


  • ¼ cup dried shiitake mushrooms, soaked in 1 cup hot water for 20 minutes
  • 4 cups low sodium vegetable stock or broth
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • ¼ cup yellow onion, minced
  • 1 cup pearled barley
  • 2 cups baby bella mushrooms, chopped
  • 2 tsp. fresh rosemary, chopped
  • Sat and pepper to taste


Drain shiitakes, reserving the soaking liquid. Chop the mushrooms discarding stems and set aside.

Strain the soaking liquid and combine with vegetable broth mixture in a medium size sauce pan. Bring broth mixture to a simmer over medium heat.

In a large skillet or saucepan heat olive oil over medium heat. Add onions and cook for 1 minute. Add Garlic and cook, stirring until slightly softened, for about 1 minute. Add barley and both kinds of mushrooms and stir until coated with oil.

Add ½ cup of stock mixture and simmer uncovered until the liquid is almost absorbed. Stir frequently. Continue adding stock ½ cup at a time, stirring until the liquid is absorbed and the barley is tender. You may not need all of the stock.

About 5 minutes before the risotto is done, stir in rosemary and salt and pepper to taste.

Nutrition analysis per serving: 270 calories, 8 g fat, 6 g protein, 45 g carbohydrate, 9 g fiber, 150 mg sodium

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