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Mushroom Barley Risotto | An easy barley risotto flavored with leftover beer. Combined with mushrooms and roasted broccoli for a hearty weeknight dinner. | seasonedvegetable.com
Mushroom Barley Risotto with Roasted Broccoli
Prep Time
20 mins
Cook Time
4 hrs 45 mins
Total Time
5 hrs 25 mins
 

An easy barley risotto flavored with leftover beer. Combined with mushrooms and roasted broccoli for a hearty weeknight dinner.

Servings: 6 servings
Ingredients
  • 1 1/2 cups pearled barley
  • 4 cups low sodium vegetable broth
  • 1 1/2 cups beer
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil, divided
  • 4 cups diced broccoli (about 2 heads)
  • 1 medium onion, finely diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, minced
  • 2 cups diced mushroom
  • 1 1/2 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • parsley, for topping
Instructions
  1. In a slow cooker, combine pearled barley, broth, thyme, oregano and beer. Cook on low for 4 hours, until most liquid has been absorbed.

  2. When barley is cooked or almost done, preheat oven to 400°F. Toss diced broccoli with 1 tablespoon olive oil and place on a baking sheet. Roast for 30 to 40 minutes in the oven until slightly brown and florets are crisp.

  3. Heat 1 tablespoon olive oil in a pan over medium heat. Add in onion, salt and pepper and stir well to combine. Cook 5 to 10 minutes, until fragrant and translucent. Add garlic and mushrooms and cook 3 to 5 minutes more.

  4. Transfer onion and mushroom mixture to slow cooker. Stir in cheese and lemon juice until well combined with barley.

  5. Stir in roasted broccoli, top with parsley and serve.