Jamie Oliver’s Mushroom Pearl Barley Risotto is a hearty, earthy twist on the classic risotto. Made with nutty pearl barley instead of traditional rice, this dish is packed with fiber and rich umami flavors from fresh mushrooms. Perfect for a comforting meal, it’s a healthy and satisfying option for vegetarians and risotto lovers alike.
What is Jamie Oliver Mushroom Pearl Barley Risotto?
This risotto swaps Arborio rice for pearl barley, offering a chewy, nutty texture. Combined with sautéed mushrooms, fragrant herbs, and Parmesan cheese, it delivers the creamy consistency of traditional risotto with added nutritional benefits.
Other Popular Recipes
- Jamie Oliver Chicken Kebab
- Jamie Oliver Lemon Tzatziki Chicken
- Jamie Oliver Microwave Chili Con Carne
Why You Should Try This Recipe
- Nutritious Alternative: Pearl barley is high in fiber and nutrients.
- Earthy and Comforting: Rich in flavor from mushrooms and herbs.
- Versatile: Easily adaptable for different dietary needs.
- Great for Meal Prep: It tastes even better the next day.
- Vegetarian-Friendly: Perfect as a main or side dish.
Ingredients Needed to Make Jamie Oliver Mushroom Pearl Barley Risotto
For the Risotto
- Pearl Barley (300g): Nutty and chewy alternative to rice.
- Mixed Mushrooms (300g, sliced): Such as button, chestnut, or shiitake.
- Onion (1, finely chopped): Adds sweetness and depth.
- Garlic (2 cloves, minced): For aromatic flavor.
- Vegetable Stock (1 liter, warm): The base for the risotto.
- White Wine (150ml): Adds acidity and depth.
- Butter (30g): For richness and sautéing.
- Parmesan Cheese (50g, grated): Adds creaminess.
- Fresh Thyme (2-3 sprigs): For a herby touch.
- Olive Oil (2 tbsp): For cooking the mushrooms.
- Salt and Black Pepper (to taste)
Optional Garnishes
- Chopped Parsley: For freshness.
- Extra Parmesan Cheese: For serving.
Equipment Needed
- Large skillet or heavy-bottomed pot
- Wooden spoon
- Ladle
Instructions to Make Jamie Oliver Mushroom Pearl Barley Risotto
Step 1: Sauté the mushrooms
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until golden and tender. Season with salt and black pepper, then remove and set aside.
Step 2: Cook the aromatics
In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion and garlic for 5 minutes until soft and translucent.
Step 3: Toast the pearl barley
Add the pearl barley to the skillet and stir for 1-2 minutes to coat it in the onion mixture. This step enhances the nutty flavor of the barley.
Step 4: Deglaze with white wine
Pour in the white wine and stir until it is mostly absorbed, scraping up any browned bits from the bottom of the skillet.
Step 5: Add the stock gradually
Start adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Repeat this process for 25-30 minutes, or until the barley is tender but slightly chewy.
Step 6: Combine mushrooms and finish the dish
Stir the cooked mushrooms back into the risotto along with the grated Parmesan cheese and fresh thyme leaves. Adjust seasoning with salt and black pepper.
Step 7: Serve
Serve hot, garnished with chopped parsley and extra Parmesan cheese if desired.
What Goes Well With Jamie Oliver Mushroom Pearl Barley Risotto
- Green Salad: Adds freshness and crunch.
- Garlic Bread: Perfect for scooping up the creamy risotto.
- Roasted Vegetables: Enhances the earthy flavors.
- Grilled Chicken or Fish: For a protein-packed meal.
- White Wine: Complements the flavors beautifully.
Expert Tips for Making the Best Mushroom Pearl Barley Risotto
- Use Warm Stock: Keeps the cooking process smooth and consistent.
- Stir Frequently: Helps release the starch for a creamy texture.
- Don’t Rush the Barley: Allow it to cook slowly for the best texture.
- Add cheese off the heat: Stir in parmesan after removing it from heat for maximum creaminess.
- Experiment with Mushrooms: Use a mix of wild mushrooms for a deeper flavor.
Easy Variations of Jamie Oliver Mushroom Pearl Barley Risotto
- Vegan Version: Use nutritional yeast instead of Parmesan and vegan butter.
- Cheesy Twist: Add a mix of Parmesan and Gruyère for extra creaminess.
- Add Greens: Stir in spinach or kale during the last 5 minutes of cooking.
- Herbaceous Flavor: Add fresh rosemary or sage along with thyme.
- Protein Boost: Include cooked chicken, shrimp, or tofu.
Best Practices to Store Jamie Oliver Mushroom Pearl Barley Risotto
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop with a splash of stock or water to loosen the texture.
Nutrition Value (per serving):
- Calories: 350
- Protein: 12g
- Carbohydrates: 45g
- Fat: 10g
- Fiber: 8g
FAQs
Can I use risotto rice instead of pearl barley?
Yes, you can use Arborio or Carnaroli rice as a substitute for pearl barley. The cooking process remains the same, but the texture will be creamier and less chewy.
How do I make this risotto vegan?
To make this risotto vegan, replace butter with olive oil and Parmesan cheese with nutritional yeast or a plant-based cheese alternative.
Can I add other vegetables to the mushroom pearl barley risotto?
Yes, you can add vegetables like spinach, kale, peas, or roasted butternut squash to enhance the flavor and nutritional value of the dish.
How do I store and reheat mushroom pearl barley risotto?
Store the risotto in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of vegetable stock or water to loosen the texture and restore creaminess.
Final Words
Jamie Oliver’s Mushroom Pearl Barley Risotto is a deliciously hearty and nutritious dish that’s perfect for any occasion.
Try this recipe today and enjoy a comforting meal with a healthy twist!
Print
Jamie Oliver Mushroom Pearl Barley Risotto Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Italian
Description
This risotto swaps Arborio rice for pearl barley, offering a chewy, nutty texture. Combined with sautéed mushrooms, fragrant herbs, and Parmesan cheese, it delivers the creamy consistency of traditional risotto with added nutritional benefits.
Ingredients
For the Risotto
- Pearl Barley (300g): Nutty and chewy alternative to rice.
- Mixed Mushrooms (300g, sliced): Such as button, chestnut, or shiitake.
- Onion (1, finely chopped): Adds sweetness and depth.
- Garlic (2 cloves, minced): For aromatic flavor.
- Vegetable Stock (1 liter, warm): The base for the risotto.
- White Wine (150ml): Adds acidity and depth.
- Butter (30g): For richness and sautéing.
- Parmesan Cheese (50g, grated): Adds creaminess.
- Fresh Thyme (2-3 sprigs): For an herby touch.
- Olive Oil (2 tbsp): For cooking the mushrooms.
- Salt and Black Pepper (to taste)
Optional Garnishes
- Chopped Parsley: For freshness.
- Extra Parmesan Cheese: For serving.
Instructions
Step 1: Sauté the mushrooms
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until golden and tender. Season with salt and black pepper, then remove and set aside.
Step 2: Cook the aromatics
In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion and garlic for 5 minutes until soft and translucent.
Step 3: Toast the pearl barley
Add the pearl barley to the skillet and stir for 1-2 minutes to coat it in the onion mixture. This step enhances the nutty flavor of the barley.
Step 4: Deglaze with white wine
Pour in the white wine and stir until it is mostly absorbed, scraping up any browned bits from the bottom of the skillet.
Step 5: Add the stock gradually
Start adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Repeat this process for 25-30 minutes, or until the barley is tender but slightly chewy.
Step 6: Combine mushrooms and finish the dish
Stir the cooked mushrooms back into the risotto along with the grated Parmesan cheese and fresh thyme leaves. Adjust seasoning with salt and black pepper.
Step 7: Serve
Serve hot, garnished with chopped parsley and extra Parmesan cheese if desired.
