Barley Mushroom and Herb Risotto


 Serves 6


  • 6 cups reduced sodium, fat-free chicken broth
  • 1 tsp olive oil
  • 1 small onion, diced (1 cup)
  • 1 cup pearl barley
  • 2 tsp olive oil
  • 1 lb fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 2 tsp chopped fresh parsley
  • 2 tsp chopped fresh chives
  • ½ tsp salt (optional)
  • ¼ tsp ground black pepper
  • ¼ cup grated parmesan cheese


  1. In a sauce pan, bring chicken broth to a simmer over medium heat.
  2. Set aside but keep warm on low heat.
  3. Add 1 tsp olive oil to another medium saucepan over medium heat. Saute onions until clear.
  4. Add barley and sauté 2 more minutes.
  5. Ladle one half cup of hot broth into barley mixture, stirring constantly, until liquid is absorbed.
  6. Continue that process, one ladle full at a time until the barley is cooked and has a creamy texture.
  7. Add two tsp olive oil to a medium sauté pan over medium-high heat.
  8. Add mushrooms and sauté until all of the liquid from the mushrooms is expelled and mushrooms are beginning to brown.
  9. Add garlic and sauté 1 more minute. Add sautéed mushrooms and garlic to barley mixture, then stir in parsley, chives, salt (optional), ground black pepper and parmesan cheese.
  10. Serve immediately. If the barley risotto gets too thick, add more hot broth, stirring, until creamy.

You can add cooked chicken to this dish!

Prep Time: 10 minutes

Nutrition Facts Serving Size: 1/2 cup Calories 190 Carbohydrate 32 g Protein 9 g

Fat 3.5 g Saturated Fat 0.9 g Dietary Fiber 6 g Cholesterol 0 mg Sodium 565 mg