Awesome we adore barley. Hope to adapt for us tonight. We have a Kosher kitchen and can not make with home made chicken soup tonight! Also have not made chicken soup yet this season. We feast on home made chicken soup for most of the winter, spring & autumn. Thank you so very much for this treasure.
I made this dish last night for dinner. My husband and I thought that we had arrived in heaven. I did not have any garlic or fennel and it was still divine. Erin thank you very very much for this scrumptious delight. guess what we are finishing up tonight with our dinner?
Hi Susan, I’m so, so happy that you and your husband enjoyed this! I hope the leftovers were just as wonderful. Thanks so much for trying it and for letting me know how it turned out for you :-)
I LOVE truffle oil on my risotto Sharon, and I think it would be fabulous with this recipe. Just drizzle a little on at the end, and you will have the most wonderful dinner!
Hi Kathy! I’ve never tried this with hulled barley, but I think that you could. Just be aware that a) It will take longer to cook and b) You might want to add part stock/part water or use unsalted stock (you might also need extra water/stock). Since the stock will be reducing as the barley cooks longer, you run the risk of the risotto becoming to salty. I hope that helps, and if you do try the recipe, I’d love to hear how it turns out for you!
I made this recipe last week and it was excellent! Because I cooked the mushrooms and spinach before the risotto was done they were cold so I ended up mixing them together with the risotto to warm them up. It is a delicious recipe and great alternative to traditional risotto. Love your creative recipes!
Hi Diane, I don’t follow a keto diet, so I can’t say for certain if this recipe would meet the requirements. As for carbs and cholesterol, if you’d like to calculate nutrition information, I recommend using MyFitnessPal.com or another similar site! This recipe was created before I started adding nutrition info in 2016, and unfortunately it’s too time consuming to go back and add it previous recipes. I hope MyFitnessPal can be a helpful resource for you!
This is AMAZING!!! We had left over Prime Rib from Christmas and I wanted to do something rich and savory with it; this recipe was IT!! I mixed the left over prime rib with the mushroom, used beef broth vs chicken, and then mixed it all together. My hubby doesn’t like spinach, so I had it with mine-delicious! Thanks for the recipe!
Hi Michelle, I think it would! You could store it in an airtight container in the fridge and reheat gently in the microwave with an additional splash of broth if needed.
Great looking reciepe Erin trying it tomorrow. Please email me your reciepe for Butternut squash I’d like to try it as a rissoto Barley. In my instapot. Thank you. Larry
Hi Larry, thanks so much for your kind comment! Can you clarify which butternut squash recipe you’d like me to send? I’ll be happy to send you the recipe link!
Caroline, just sub the Arborio rice for the barley. Just watchthe cooking time, because it would be 5 – 10 minutes less, using the rice, and in this case, you’d need to stir constantly. Shoukd work just fine!
I have not made this particular recipe, YET, but I agree with you: Barley risotto rocks! I first had it in Tuscany, but it was served on a bed of spinach and topped with Parmesan shavings. My young kids tasted it then, and we ended up ordering two extra plates. I just finished devouring a barley risotto with charred caramelized Brussels sprouts. Can’t wait to cook your recipe with the fennel. Happy cooking!
Fantastic! It took a lot longer than 20-30 minutes, more like 50-60, and that was between simmer and medium heat. I did use pearl barley. Followed exactly with one exception – added the mushrooms and spinach with the last ladle of broth. Great depth of flavor, well worth the time and effort!
Hi Jeanne! I’m so confused because I see it on my end. It’s the 3rd ingredient listed in the recipe card. There is even a “jump to recipe” button at the top of the screen that gets you there faster. Could you please check again!
Late to the party, but this was AMAZING! I’ve never made risotto before and always wanted to try, and I have an obscene amount of barley in my pantry due to an ordering fiasco so I decided to give this recipe a go.
I think I like my barley softer than most people, so I wound up adding more like 6 cups of stock before it hit my desired texture. Cooking the mushrooms in a little butter and wine, too, and then adding the juices to the stock as suggested really amped up the final flavor, which was velvety and rich. I cranked a bunch of fresh parmesan on top and ate it in delight.
Thank you for the recipe; I am so tickled to have finally made a risotto!
I followed this recipe carefully, but the barley came out way too chewy. (It was also on the salty side for our tastes, in spite of using low sodium chicken broth.) However, the leftover spinach and mushrooms made a fabulous omelet the next day. (With whole wheat toast and only a little parmesan cheese, it was still a healthy meal.)
Given how labor-intensive this recipe is, I don’t think I will try again.
Truly a great recipe—- I’m often disappointed with blog recipes but this was delicious. My only tweak was a chopped finely some of the spinach (pre sauté) and mushrooms (sautéed) to incorporate into the risotto for flavor but then did your layering with rest do that I didn’t waste the delicious mushrooms and spinach on the haters 😆
Awesome we adore barley. Hope to adapt for us tonight. We have a Kosher kitchen and can not make with home made chicken soup tonight! Also have not made chicken soup yet this season. We feast on home made chicken soup for most of the winter, spring & autumn. Thank you so very much for this treasure.
Susan, thank you! I’d be honored for this recipe to find a place at your table :-)
I made this dish last night for dinner. My husband and I thought that we had arrived in heaven. I did not have any garlic or fennel and it was still divine. Erin thank you very very much for this scrumptious delight. guess what we are finishing up tonight with our dinner?
Hi Susan, I’m so, so happy that you and your husband enjoyed this! I hope the leftovers were just as wonderful. Thanks so much for trying it and for letting me know how it turned out for you :-)
Erin, Simply delicious tonight too. It was a delicious replay! :) :) :)
Do you think you could add truffle oil?
I LOVE truffle oil on my risotto Sharon, and I think it would be fabulous with this recipe. Just drizzle a little on at the end, and you will have the most wonderful dinner!
How would you make this with hulled barley? I like the chewier texture better.
Hi Kathy! I’ve never tried this with hulled barley, but I think that you could. Just be aware that a) It will take longer to cook and b) You might want to add part stock/part water or use unsalted stock (you might also need extra water/stock). Since the stock will be reducing as the barley cooks longer, you run the risk of the risotto becoming to salty. I hope that helps, and if you do try the recipe, I’d love to hear how it turns out for you!
I made this recipe last week and it was excellent! Because I cooked the mushrooms and spinach before the risotto was done they were cold so I ended up mixing them together with the risotto to warm them up. It is a delicious recipe and great alternative to traditional risotto. Love your creative recipes!
Thank you so much, Marie! I’m happy to hear you enjoyed this recipe! I really appreciate your kind words. :)
I really want to try this recipe. Is it Keto and what about cholesterol and carbs. Help! Please.
Hi Diane, I don’t follow a keto diet, so I can’t say for certain if this recipe would meet the requirements. As for carbs and cholesterol, if you’d like to calculate nutrition information, I recommend using MyFitnessPal.com or another similar site! This recipe was created before I started adding nutrition info in 2016, and unfortunately it’s too time consuming to go back and add it previous recipes. I hope MyFitnessPal can be a helpful resource for you!
This is AMAZING!!! We had left over Prime Rib from Christmas and I wanted to do something rich and savory with it; this recipe was IT!! I mixed the left over prime rib with the mushroom, used beef broth vs chicken, and then mixed it all together. My hubby doesn’t like spinach, so I had it with mine-delicious! Thanks for the recipe!
Hooray! I’m glad it was a winner, Heather. Thank you for taking the time to leave this review!
Will this keep overnight or even longer?
Hi Michelle, I think it would! You could store it in an airtight container in the fridge and reheat gently in the microwave with an additional splash of broth if needed.
Great looking reciepe Erin trying it tomorrow. Please email me your reciepe for Butternut squash I’d like to try it as a rissoto Barley. In my instapot. Thank you. Larry
Hi Larry, thanks so much for your kind comment! Can you clarify which butternut squash recipe you’d like me to send? I’ll be happy to send you the recipe link!
So delicious!
I’m so happy that you enjoyed it, Alicia! Thank you for sharing this kind review!
This might be the best thing I’ve ever made! I never leave comments, but this one deserved it.
I’m SO happy that you enjoyed it! Thank you for sharing this wonderful review!
Really good and easy to adapt to vegan. Lots of flavor and pleasantly filling.
I’m so happy that you enjoyed it, Julie! Thank you for sharing this kind review!
Wonderful and healthy. Can easily sub other vegetables.
I’m so happy that you enjoyed it, Erin! Thank you for sharing this kind review!
Do you have a version of this recipe using Arborio rice? Thank you!
Hi Caroline! Unfortunately, I don’t have a version using Arborio rice. I hope you enjoy this variation if you try it!
Caroline, just sub the Arborio rice for the barley. Just watchthe cooking time, because it would be 5 – 10 minutes less, using the rice, and in this case, you’d need to stir constantly. Shoukd work just fine!
I have not made this particular recipe, YET, but I agree with you: Barley risotto rocks! I first had it in Tuscany, but it was served on a bed of spinach and topped with Parmesan shavings. My young kids tasted it then, and we ended up ordering two extra plates. I just finished devouring a barley risotto with charred caramelized Brussels sprouts. Can’t wait to cook your recipe with the fennel. Happy cooking!
Hope you enjoy it Rosa!
Fantastic! It took a lot longer than 20-30 minutes, more like 50-60, and that was between simmer and medium heat. I did use pearl barley. Followed exactly with one exception – added the mushrooms and spinach with the last ladle of broth. Great depth of flavor, well worth the time and effort!
Hi John! So glad you enjoyed the recipe! Thank you for this kind review and feedback on timing!
What stock and how much…recipe starts off telling me to add something to the stock. What stock and how much.
Hi Jeanne! I’m so confused because I see it on my end. It’s the 3rd ingredient listed in the recipe card. There is even a “jump to recipe” button at the top of the screen that gets you there faster. Could you please check again!
Late to the party, but this was AMAZING! I’ve never made risotto before and always wanted to try, and I have an obscene amount of barley in my pantry due to an ordering fiasco so I decided to give this recipe a go.
I think I like my barley softer than most people, so I wound up adding more like 6 cups of stock before it hit my desired texture. Cooking the mushrooms in a little butter and wine, too, and then adding the juices to the stock as suggested really amped up the final flavor, which was velvety and rich. I cranked a bunch of fresh parmesan on top and ate it in delight.
Thank you for the recipe; I am so tickled to have finally made a risotto!
Happy to hear you enjoyed it Anne!
I followed this recipe carefully, but the barley came out way too chewy. (It was also on the salty side for our tastes, in spite of using low sodium chicken broth.) However, the leftover spinach and mushrooms made a fabulous omelet the next day. (With whole wheat toast and only a little parmesan cheese, it was still a healthy meal.)
Given how labor-intensive this recipe is, I don’t think I will try again.
Hi Julie, barley in itself can be chewy, I’d suggest cooking just a little longer based on your taste. Just checking that kosher salt was used?
Truly a great recipe—- I’m often disappointed with blog recipes but this was delicious. My only tweak was a chopped finely some of the spinach (pre sauté) and mushrooms (sautéed) to incorporate into the risotto for flavor but then did your layering with rest do that I didn’t waste the delicious mushrooms and spinach on the haters 😆
Glad to hear you enjoyed it, Heidi!