Portobello Barley Risotto
Submitted by Phibb
Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.
YIELD
4 servingsPREP
20 minCOOK
70 minREADY
90 minThis risotto swaps Arborio rice for pearl barley, which takes beautifully to the slow-stir, broth-at-a-time risotto method. Barley absorbs liquid gradually and releases starch just like rice does, giving you that same creamy consistency but with a chewier, nuttier bite and a lot more fiber.
Portobello mushrooms get seared first in olive oil until they develop a rich, meaty crust, then set aside while the onion softens. The mushrooms go back in at the very end so they keep their texture instead of dissolving into the risotto over the 45-minute cooking time.
Sweet white wine (Riesling or Sauternes) adds a fruity brightness that pairs with the golden raisins stirred in at the finish. Fresh rosemary and a touch of allspice give the dish a warm, autumnal depth that makes it feel like a hearty fall dinner. No butter, no cheese, and it still tastes rich and satisfying.
Chef Tips
- Keep the vegetable broth at a gentle simmer in a separate pot. Adding cold broth slows the cooking and gives you uneven results.
- Stir frequently but not constantly. Barley is sturdier than rice and doesn’t need the obsessive attention Arborio does, but it still benefits from regular stirring.
- The risotto is done when the barley is tender but still has a slight chew in the center. Mushy barley means you’ve gone too far.
- Wipe the portobellos clean with a damp cloth as directed. Rinsing them under water makes them waterlogged and they won’t brown properly.
Variations
- Add a handful of toasted pine nuts at serving for extra crunch.
- Stir in a tablespoon of miso paste with the last addition of broth for deeper umami.
- Use dried porcini mushrooms rehydrated in the broth alongside the portobellos for a more intense mushroom flavor.
Ingredients
Directions
Note: When cleaning mushrooms, remove any stem ends. Wipe the mushrooms with a damp cloth or mushroom brush. Do not rinse under faucet.
Place 2 tablespoons of the oil in a large, heavy pot over medium-high heat.
Add the mushroom chunks and cook for 5 to 7 minutes, stirring often.
Remove the mushrooms from the pan and set aside.
Reduce heat to medium-low.
Add remaining oil and the onion.
Cook about 10 minutes until onion is soft.
While onion is cooking, bring the vegetable broth to a boil in a medium-sized saucepan.
Adjust heat to maintain a gentle simmer.
Add the barley, rosemary and allspice to the onions.
Raise the heat to medium-high and cook, stirring, for 1 minute, making sure the barley is evenly coated with the oil.
Add the wine and cook for 5 minutes, stirring, or until the wine is nearly evaporated.
Add the hot broth to the barley mixture, ½ cup at a time; cook, stirring frequently, over medium heat until each addition of broth is absorbed into the barley before adding the next.
When the barley is tender and nearly all the broth has been absorbed (about 45 minutes), stir in the reserved mushrooms and the raisins.
Cook a few minutes longer, until the risotto reaches desired consistency.
Season with salt and pepper.
Serve immediately, sprinkling with chopped parsley.
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