27 pearl barley and mushroom risotto Recipes

water, brown basmati rice or 2/3 white basmati rice, pearl barley, olive oil, oyster mushroom, thinly sliced, vegetable broth, grated parmesan cheese, ground pepper

uncooked pearl barley, water, rich porcini stock, olive oil, chopped onion, sliced shiitake mushroom caps (about 1 lb), sea salt, chopped fresh sage, grated fresh parmesan cheese, butter, freshly ground black pepper

olive oil, leek, trimmed, halved, washed, thinly sliced, garlic cloves, crushed, prosciutto, finely chopped, button mushrooms, thinly sliced, pearl barley, reduced-sodium chicken broth, parmesan cheese, finely grated, italian parsley, chopped

extra-virgin olive oil, onion, finely chopped, kosher salt and freshly ground black pepper, cremini mushrooms, sliced, pearl barley, fresh thyme, carrots, finely chopped, lower-sodium vegetable broth, parmesan, grated (2/3 cup), sherry vinegar, chopped fresh flat-leaf parsley

butternut squash, water, truffle oil or extra-virgin olive oil, sherry vinegar, uncooked pearl barley, water, uncooked brown rice, uncooked wild rice, olive oil, sliced shiitake mushroom caps, chopped leek, chopped carrot, chopped celery, garlic cloves, minced, water, dry white wine, frozen petite green peas, thawed, chopped tomato, chopped fresh chives, chopped fresh parsley, water, chopped fresh sage, chopped fresh thyme, shredded fontina cheese, salt, pepper, unsalted pumpkinseed kernels, toasted