Baked Mushroom and Herb Barley Risotto Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.
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Ingredients
- 2 tsp (10 mL) canola oil
- 8 oz (250 g) mushrooms, sliced
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 1 tsp (5 mL) dried Italian seasoning
- 1 cup (250 mL) pot barley
- 1/2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes, chopped
- 4 cups (1 L) ready-to-use vegetable broth
- 1/4 cup (60 mL) herbed cream cheese
Instructions
- Preheat oven to 400°F (200°C).
- In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains. Stir in barley until coated. Stir in roasted tomatoes and broth; bring to a boil. Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm. Remove from oven and stir in cream cheese until melted and creamy. Serves 4 - 6.
Notes
- Tip: For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL) with the roasted tomatoes.
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Hi I’m looking forward to trying this recipe. Does it freeze well? (either fully cooked or partly)
Hi Rosemary, risotto does not freeze very well as the texture of the dish can become grainy.
Any idea why the PRINT feature is not working on google browser?
And how many will this serve as a side dish?
Hi Hetty, thanks for your message. The risotto serves 4 to 6 people.
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Morning editors: Any idea when the feature will be aviable again?
Morning editors: Any idea when the feature will be aviable again?
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