Mushroom barley risotto

Mushroom barley risotto

Jan 28 2021


30 mn

Serves 5

When I made this dish, my sweet husband told me that if he closed his eyes while eating he could picture himself eating the same thing in a restaurant in Italy... He had no idea that I used barley instead of rice, and greek yogurt instead of butter... Which is a good ting! This is what I always try to do with my recipes, clean up ingredients but keep the authentic flavor!


  • 1 cup of barley
  • 4-6 cups of mixed mushrooms (I used cremona, trumpets and shiitake)
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 2 tbsp of olive oil
  • 1/4 cup of greek yogurt
  • 1/4 cup of veggie stock
  • 1/2 cup of freshly grated parmesan
  • Salt and pepper
  • Optional: truffle oil and truffle salt


Cook the barley according to packaging instructions.

Meanwhile, using a damp cloth remove the dirt from the mushrooms if any (don't wash them in water they will soak in the water and be rubbery), cut the end of the stems and remove those from the shiitake (if using any, they are too chewy to use).

Slice them roughly and put ont the side. In a large pan sauté the shallot and garlic for a couple of minutes. Add the mushrooms, mix and leave to cook for 3-5 minutes. Toss and when they start to brown a bit add some salt and pepper.

When you they get really fragrant and tasty add 2 tbsp of the greek yogurt and 2 tbsp of the stock. It will give you a smooth and thick consistency.

When the barley is cooked add to the mushrooms, and add the rest of the greek yogurt, stock and half of the cheese.

Taste and adapt seasoning, keeping in mind that you will add a bit more cheese when you serve it, so go easy with the salt. This is the time where you would add the truffle oil and salt if using any.

Serve with more parmesan and enjoy!

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