I originally posted this Barley Mushroom Risotto recipe on Mommysavers.com. Now that it’s fall, it’s the perfect time to make it again! I love the earthiness of mushrooms and sage as well as the nuttiness of the Parmesan cheese. Barley makes for a great for a change of pace from traditional rice risotto, and doesn’t cost a lot.
Frugal Tip: Grains are extremely frugal — and healthy, too! Instead of serving the same grains over and over again, experiment with different options like quinoa, barley, other varieties of rice, and different pasta shapes. The variety will prevent you from experiencing frugal fatigue!
- 3 cups chicken broth
- 1 tablespoon butter
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 cup pearl barley
- 1 tablespoon olive oil
- 1 pound mushrooms, sliced
- 2 cloves garlic, chopped
- 1 tsp. sage
- salt and pepper to taste
- ½ C. freshly grated Parmesan cheese
- In a skillet, melt the butter. Saute onion, celery, garlic until translucent. Add mushrooms and sage and cook until mushrooms are tender. In another pot, boil the barley with 2 cups chicken broth until all the liquid has been absorbed. Tranfer barley to the skillet with the onion/mushroom/sage mixture. Add ½ cup chicken broth and Parmesan cheese. Stir until risotto is creamy, adding another ½ cup chicken broth if necessary. Top with more freshly grated Parmesan to garnish. Serve immediately.
- You can serve this alone as a meatless skillet dish or as a side with beef, pork, or poultry.