Easy Barley Risotto with Mushrooms and Goat Cheese

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

 

Risotto is one of my favorite dishes. I mean, show me a person who doesn’t like it!

My experiments with risotto started with brown rice risotto with asparagus and spring greens and ended with this absolutely gorgeous barley risotto with mushrooms. OK, maybe I will experiment more. And I’m pretty sure I will, sice there are so many grains to explore (think farro, quinoa, spelt, buckwheat…) But let me just say, this risotto is a pure perfection!

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

 

Imagine nutty barley coated in creamy goat cheese with umami-packed chanterelles and astringent crispy sage… Perfect comfort food for the season which is not only incredibly delicious but also easy and healthy! Keep reading and I’ll tell you how to make it the best way.

 

Health Benefits of Barley Risotto

High starch arborio rice is a traditional grain used in risotto. It creates a creamy base for risotto without making it mushy. The starch is released when you cook it slowly, adding one ladle of liquid at a time. This process results in a delicious traditional Italian risotto.

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

 

However, there are a few problems here:

  • it’s time-consuming (waiting for the rice to cook al dente will take a minimum of 20 minutes not counting the preparation time);
  • it’s labor intense (you have to stir it constantly);
  • it’s unhealthy (white rice>fast carbs>not good).

While developing this recipe, my goal was to increase the nutritional value of risotto by using complex carbs like barley and to make the recipe easy. I’m proud to announce that both of my goals were accomplished!

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

 

I love the traditional risotto but believe me you won’t miss it a second after you try this barley risotto. It’s so versatile, rich, robust and chewy that makes it perfect for a date night, family gathering or even a weeknight dinner.

Barley risotto with chanterelles is a truly gourmet thing, while being healthy and 100% guilt free.

 

Barley is so nutrient-dense, I don’t even know where to start. Dietary fiber, magnesium, manganese, molybdenum, copper, selenium, phosphorus, chromium… It contains so many minerals and also vitamins B1 and B3.

What does it make to your body? Being rich in dietary fiber, barley provides friendly bacteria to your large intestine, improving your digestion, keeping your colon healthy and making you feel full longer.

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

Barley lowers your cholesterol levels, helps prevent heart disease (the leading cause of death in the U.S.!), regulates blood sugar levels, helps protect against atherosclerosis and lower risk of type 2 diabetes.

As for the chanterelles, they are rich in vitamins, minerals, dietary fiber and protein. They are a perfect addition to a healthy barley risotto!

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

 

How to Make Healthy Barley Risotto with Mushrooms and Goat Cheese

I was lucky enough to pick fresh chanterelles for this barley risotto myself, but you can always buy them at your local store. The season varies around the globe, but they are usually available through the whole fall.

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

If they are not available at your location, you can always substitute them for other mushrooms. However, I really recommend you to use chanterelles for the best result because they pair perfectly with goat cheese and sage.

Before you cook chanterelles, you have to get rid of all the  dirt and pieces of leaves that are often stuck to mushrooms. They soak water really fast, so better use a paper towel or a pastry brush to remove all the dirt or quickly wash and leave them on a kitchen towel to dry.

For the barley risotto there is no point in using the traditional method of adding one ladle of liquid at a time and stirring constantly. Isn’t that great? But don’t worry, barley risotto will come out creamy anyway.

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

 

You’ll need to cook chopped shallots and garlic in olive oil over medium heat, add barley and coat it with oil, add white wine and let it evaporate. I love Barone Montalto Pinot Grigio both for cooking and as a lovely accompaniment for this barley risotto 😉

Then add ALL the broth to the skillet and cover it with a lid. I’m not paid for writing this but I must say that I LOVE my KitchenAid cookware so much!

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

The skillet that is on the picture is the one I use the most. It’s dishwasher safe, heatproof, nonstick and simply the best! You don’t need any other cookware, trust me!

If you are already thinking about Christmas gift for your loved ones who like to cook, it should be on top of your list! I wrote an ultimate holiday gift guide for foodies if you want to check it out!

Cook sage leaves in generous amount of olive oil until they change color and transfer to a paper towel. I like to use tongs for that, as well as for cooking mushrooms.

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

Add roughly chopped chanterelles to the oil and cook until the released liquid is evaporated, about 10 minutes on medium heat. There is nothing like the aroma of chanterelles sizzling on the stove!

Once the barley is cooked until al dente but a bit of liquid is still there (about 40-45 minutes), add the mushrooms, goat cheese and sage to the skillet and combine. Add salt and black pepper to taste. Serve right away garnished with a few beautiful chanterelles, goat cheese and sage leaves. Enjoy!

 

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!

Here is a full recipe for you. Hope you’ll love it:

 

Print Recipe
Easy Barley Risotto with Mushrooms
Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors! Ultimate gourmet comfort food to feed your soul!
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main course
Cuisine European
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main course
Cuisine European
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Use a paper towel or a pastry brush to remove the dirt from chanterelles or quickly wash and leave them on a kitchen towel to dry.
  2. Sautée chopped shallots and garlic in 1 tablespoon of olive oil over medium heat in a large skillet, then add barley and coat it with oil. Add wine and let it evaporate and then add ALL the broth to the skillet and cover it with a lid.
  3. Heat the remaining 1 1/2 tablespoons of olive oil in a frying pan and cook sage leaves over medium-high heat until they change color. Transfer to a paper towel. I like to use tongs for that, as well as for cooking mushrooms.
  4. Add roughly chopped chanterelles to the oil and cook until the released liquid is evaporated, about 10 minutes on medium heat.
  5. Once the barley is cooked until al dente but a bit of liquid is still there (about 40-45 minutes), add the mushrooms, goat cheese and sage to the skillet and combine. Add salt and black pepper to taste. Serve right away garnished with a few beautiful chanterelles, goat cheese and sage leaves. Enjoy!

Cheers,

Elena