Mushroom and Barley Risotto
Mushroom and Barley Risotto is a hearty, creamy Italian-inspired dish where pearl barley is slowly cooked in broth, much like traditional Arborio rice risotto, until it releases its starch and achieves a velvety texture. It typically features a medley of mushrooms (like cremini, porcini, or shiitake), aromatic onions, garlic, white wine, and is finished with Parmesan cheese and butter. While risotto itself is a classic of Northern Italian cuisine, this version substitutes the more common rice with barley, a grain with deep historical roots in the Mediterranean.
🍽️ Nutrition at a glance
This dish is a good source of complex carbohydrates and dietary fiber from the barley and mushrooms, providing sustained energy. It offers a moderate amount of protein, primarily from the barley and cheese, and is relatively low in fat unless prepared with generous amounts of butter and cheese. A typical serving can range from 350 to 450 calories, with key nutrients including B vitamins, selenium, and minerals like copper and phosphorus.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 8 g |
| Carbs | 45 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 600 mg |
| Potassium | 400 mg |
| Iron | 2.5 mg |
| Phosphorus | 200 mg |
| Magnesium | 50 mg |
| Selenium | 15 mcg |
| Niacin (B3) | 4 mg |
| Riboflavin (B2) | 0.3 mg |
| Copper | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Using barley instead of rice is a nutritious twist that boosts the dish's fiber content and gives it a pleasantly chewy texture. Barley was a staple grain in ancient Rome and is one of the oldest cultivated cereals, making this risotto a delicious link to historical culinary traditions.
