Creamy Barley Risotto with Asparagus and Mushrooms
This Creamy Barley Risotto with Asparagus skips the Arborio but keeps the flavor. Toasted barley, brown butter, porcini, Gruyère, and a sour cream finish.
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Equipment
- Large, wide pot or Dutch oven
- medium saucepan
- fine mesh sieve or cheesecloth
- ladle
- wooden spoon or spatula
- chef's knife
- cutting board
- measuring cups and spoons
- small bowl
Ingredients
- 1 ½ cups pearl barley
- 5 tablespoons unsalted butter
- 3 shallots medium, finely diced
- 3 garlic cloves minced
- 8 ounces baby bella mushrooms sliced
- ½ ounce dried porcini mushrooms
- 1 ½ cups hot water for soaking porcini
- ½ cup dry white wine
- 4 cups vegetable stock or chicken stock
- 1 pound asparagus cut into 1-inch pieces
- 2 ounces Gruyère finely grated (for melting)
- ⅓ cup sour cream
- 2 tablespoons fresh dill chopped (divided)
- 1 lemon zest zest + juice, to taste
- 1 ounce Gruyère shaved (optional, for serving — go light)
- salt, pepper to taste
Instructions
- Combine the ½ ounce dried porcini mushrooms with hot water and let stand for 20–30 minutes.
- Strain through a fine sieve or cheesecloth, reserving all the soaking liquid. Roughly chop the mushrooms, then set aside.
- In a large skillet or wide Dutch oven over medium-high heat, melt the 5 tablespoons unsalted butter.
- Cook over medium heat, swirling occasionally, until the butter turns golden and the milk solids turn deep golden and smell nutty, about 3–4 minutes.
- Reserve about 1 tablespoon, then set aside for finishing.
- Add the 1 ½ cups pearl barley directly to the brown butter. Toast, stirring, for 2-3 minutes until it smells nutty and its color deepens slightly.
- Add the 3 shallots and cook until soft and translucent, 3–5 minutes. Stir in the 3 garlic cloves and cook for 1 more minute.
- Add the 8 ounces baby bella mushrooms and chopped porcini. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 5-6 minutes.
- Season with salt and pepper.
- Pour in the ½ cup dry white wine and scrape up any browned bits. Let it simmer until mostly evaporated, about 2 minutes.
- In a separate saucepan, keep the 4 cups vegetable stock and the reserved porcini liquid warm. Add the liquid to the barley, one ladle at a time. Let it simmer gently over low heat, stirring occasionally and letting it absorb before adding more.
- Continue cooking until the barley is tender with a slight chew, about 35-40 minutes.
- About 5-7 minutes before the barley is done, stir in the 1 pound asparagus directly. They’ll cook gently in the risotto, remaining bright and slightly crisp.
- Remove from heat. Stir in: the reserved tablespoon of brown butter, grated 2 ounces Gruyère, ⅓ cup sour cream, and1.2 tablespoons fresh dill.
- Add 1 lemon zest and a small squeeze of juice. Stir until creamy and slightly loose (add a splash of warm stock if needed).
- Taste and adjust the salt, pepper to taste, and lemon. Serve with the remaining 0.8 tablespoons fresh dill (you can also use fresh thyme), a light sprinkle of shaved 1 ounce Gruyère, and extra lemon zest if you like.
Notes
Don’t rush the brown butter - this is the flavor foundation. Make it deep golden and nutty.
Toast the barley - don't skip it. It adds a subtle nuttiness while helping the grains keep their shape.
Keep your liquid warm (always) - adding cold stock slows everything down
Nutrition
Serving: 1cupCalories: 410kcalCarbohydrates: 51gProtein: 13gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 48mgSodium: 748mgPotassium: 593mgFiber: 10gSugar: 6gVitamin A: 1433IUVitamin C: 7mgCalcium: 211mgIron: 3mg
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