Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1 teaspoon dried thyme
  • 1 cup pearl barley, rinsed
  • ½ cup dry white wine
  • 6 cups vegetable broth, warmed
  • ½ cup grated Parmesan cheese, plus extra for serving
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • ½ cup grated Parmesan cheese (for crisps)

Instructions:

  1. Sauté the onions and garlic in olive oil until softened. Add the mushrooms and thyme; cook until softened and browned, stirring occasionally. Season with salt and pepper.
  2. Add the rinsed pearl barley to the pot and cook for 1-2 minutes, stirring constantly, until lightly toasted.
  3. Pour in the white wine and cook, scraping up any browned bits from the bottom of the pot, until the wine is almost completely absorbed.
  4. Begin adding the warm vegetable broth, one cup at a time. Stir frequently, allowing the barley to absorb the broth before adding more.
  5. Continue adding broth, one cup at a time, stirring frequently, until the barley is tender but still slightly chewy (al dente) – about 30-40 minutes.
  6. Stir in the Parmesan cheese and butter. Season with salt and pepper to taste. The risotto should be creamy and slightly loose.
  7. Preheat oven to 350°F (175°C). Spread small mounds of grated Parmesan cheese on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until golden brown and crispy.
  8. Spoon the barley risotto into bowls. Top with a Parmesan crisp and extra grated Parmesan cheese, if desired. Serve immediately.