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Creamy Baked Barley Risotto with Mushrooms in a bowl with a fork and a glass of wine.

Creamy Baked Barley Risotto with Mushrooms

A creamy and delicious baked barley risotto with savory mushrooms.
5 from 1 vote
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Course: dinner, vegetarian
Cuisine: Nordic, Scandinavian
Keyword: easy barley risotto recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 533kcal
Author: Kristi


  • For the RIsotto:
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 1 tablespoon extra-virgin olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 teaspoons chopped fresh thyme
  • 1 ½ cups pearl barley
  • ½ cup dry white wine
  • ¾ cup shredded parmesan cheese
  • 2 tablespoons unsalted buter
  • Chopped fresh parsley or chives for serving
  • Coarse salt and freshly ground pepper
  • For the Mushrooms:
  • 2 tablespoons extra-virgin olive oil
  • 2 10- ounce packages cremini mushrooms (about 4 cups) cleaned and sliced
  • 2 garlic cloves minced
  • 1 tablespoon soy sayce
  • Coarse salt and freshly ground pepper


  • Preheat the oven to 375 degrees. Heat the olive oil over medium heat in a large saucepan or dutch oven with a tight fitting lid. Add onion and saute until soft and translucent, about 3-5 minutes. Add garlic and thyme and cook for one more minute.
  • Add barley, 3 cups of the broth and 1 cup of water. Bring to a simmer and then cover the pot and remove from the heat. Transfer the pot to the oven and bake until the barley is tender, about an hour.
  • Meanwhile, cook the mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms. Cook, stirring frequently, until the mushrooms are tender and browned, about 10 minutes. Remove from the heat and add the soy sauce, scraping up any brown bits that have accumulated on the bottom of the skillet. Season to taste with salt and pepper and set aside.
  • Remove the pot from the oven and transfer to the stove top. Turn the heat to medium-low. Add the wine and remaining cup of broth. Stir constantly until the ingredients are incorporated and the mixture is creamy, about 3 minutes. Remove from the heat and stir in the butter and parmesan. Season to taste with salt and pepper. Gently fold in mushroom mixture, including any accumulated juices. Top with chopped fresh parsley or chives if desired and serve immediately.


  • You must use pearl (also known as medium) barley in this recipe! Hulled or instant barley will not work here.
  • Once the risotto comes out of the oven and you add the wine and remaining broth, stir vigorously. This will help create the creamy texture we are looking for in this barley risotto recipe.
  • Leftovers? Lucky you! Try my recipe for barley risotto cakes. They are honestly AS GOOD as the risotto itself.


Calories: 533kcal | Carbohydrates: 67g | Protein: 15g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 1254mg | Potassium: 309mg | Fiber: 12g | Sugar: 4g | Vitamin A: 898IU | Vitamin C: 5mg | Calcium: 266mg | Iron: 2mg