Mushroom Barley Risotto

Mushroom Barley Risotto

Mushroom Barley Risotto

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Prep Time 10 minutes
Pressure Cooking Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Diet Vegetarian
Servings 4
Calories 388 kcal


  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 lb. mushrooms (portobello, shiitake, or chestnut) sliced
  • ¼ cup dry white wine
  • 2 garlic cloves minced
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • cups pearl barley rinsed
  • 3 cups stock vegetable or chicken
  • 2 tablespoons unsalted butter
  • ¼ cup Parmesan cheese grated
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste


  • Using the Sauté function, heat the olive oil. When the oil is hot, add the onion and sauté for 2-3 minutes, stirring occasionally.
  • Add the mushrooms and continue to sauté for 5-6 minutes, stirring occasionally.
  • Add the dry white wine and continue to cook for 1-2 minutes until the alcohol evaporates.
  • Turn off the Sauté function. Stir in the garlic, thyme, and rosemary.
  • Add the pearl barley and vegetable stock and stir to combine. Close the lid and pressure cook on HIGH for 25 minutes.
  • When done, release pressure and open the lid. Stir in the butter, parmesan, and parsley.
  • Season with salt and pepper to taste and serve hot with extra grated Parmesan on top.


Calories: 388kcalCarbohydrates: 59gProtein: 13gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 19mgSodium: 821mgPotassium: 625mgFiber: 12gSugar: 6gVitamin A: 880IUVitamin C: 10mgCalcium: 119mgIron: 3mg
Food Group Mushrooms, Rice, Pasta & Grains
Keyword Easy
Cooking Method Pressure Cooking
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