{"id":54619,"date":"2017-05-08T20:00:50","date_gmt":"2017-05-08T18:00:50","guid":{"rendered":"https:\/\/ellerepublic.de\/rollgerste-risotto-mit-pilzen-und-spargel\/"},"modified":"2025-07-17T14:33:32","modified_gmt":"2025-07-17T12:33:32","slug":"mushroom-barley-risotto","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/mushroom-barley-risotto\/","title":{"rendered":"Mushroom Barley Risotto with Asparagus"},"content":{"rendered":"\n

Barley fans! If you haven\u2019t already tried making risotto with pearl barley you should definitely give it a go. It\u2019s of course a little chewier (in a good way!) than Arborio rice, but just like the classic; it has a rich and creamy texture. And with the addition of dried porcini mushrooms, fresh cremini mushrooms and spring asparagus, you can expect just as much flavor!<\/p>\n\n\n

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Asparagus adds a touch of spring to a barley risotto with mushrooms<\/h2>\n\n\n\n

Mushroom risotto is sort of a standard I think. And I\u2019m a big fan. Mostly because I love the way dried porcini mushrooms add such rich flavor to a simple dish. It\u2019s like they have some umami magic. Actually they do! The concentrated flavors of dried mushrooms are umami powerhouses! Something fresh mushrooms can\u2019t achieve on their own. Undeniably comforting, you can enjoy a barley risotto with mushrooms (cause it\u2019s especially good with mushrooms) all year round. You can even add some peas or spinach for a pop of color. BUT at this time of year, it\u2019s the green asparagus that brings in some fresh spring flavors. Delicious.<\/p>\n\n\n

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Barley risotto made the traditional way<\/h2>\n\n\n\n

Just like traditional risotto, this barley risotto is made by cooking the barley slowly and gradually in broth. You begin by cooking the barley in a mixture of saut\u00e9ed shallots, garlic, and mushrooms, and dry white (for flavor!) and add just add a generous ladle of hot broth to the skillet and allow the liquid to be absorbed, stirring occasionally, before adding more broth. You repeat this process until the barley is cooked and the broth is gone. Of course, there is some work involved with all that stirring, but it\u2019s not nearly as much stirring as a traditional risotto. And if you have a bottle of wine stationed near the pot, some music playing and a maybe someone to have a chat, then you will hardly notice the time going by. Don\u2019t worry about distractions, this barley risotto with mushrooms and asparagus is very easy to make (AND it\u2019s a complexly flavored risotto and worth the wait!).<\/p>\n\n\n

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Craving more ways to cook with barley? Check out these other wholesome and flavourful barley recipes \u2014 perfect for anyone who loves hearty, nourishing dishes that go beyond the usual grains:<\/p>\n\n\n\n