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Easy Barley Risotto with Mushroom and Goat Cheese in a Bowl Flatlay Closup with a Spoon in the Bowl

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!
Course Main Course
Cuisine European
Keyword barley risotto, healthy dinner, risotto recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 390kcal


  • 500 grams or 18 oz chanterelles or other mushrooms
  • 2 1/2 tablespoons olive oil divided
  • 2 shallots finely chopped
  • 2 cloves garlic minced
  • 200 grams or 1 cup barley
  • 120 ml or 1/2 cup white wine
  • 1 l or 4 cups vegetable stock
  • 20 leaves sage
  • 60 grams or 2 oz soft goat cheese
  • salt and freshly ground black pepper to taste


  • 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.
  • 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.
  • 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.
  • Add roughly chopped chanterelles to the oil and cook until the released liquid is evaporated, about 10 minutes on medium heat.
  • 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!


Chanterelles are a wonderful choice for this risotto. And 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.


Calories: 390kcal | Carbohydrates: 52g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 1076mg | Potassium: 922mg | Fiber: 14g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 1.5mg | Calcium: 66mg | Iron: 6.7mg