Wild mushroom risotto is the perfect side for a juicy pork tenderloin or a deliciously flavorful meatloaf recipe.
What is Pearl Barley Risotto?
Traditionally, risotto is made with Arborio rice which is a short grain rice. Arborio rice requires constant monitoring on the stovetop. Pearl barley, however, is less expensive and easier to work with. Pearl barley gives this dish a creamy texture similar to a classic risotto but has a slightly nuttier, more brown rice-like flavor. Paired with mushrooms and a dash of truffle oil, this barley risotto simple and delicious! Truffle oil is optional but if you enjoy the flavor, it can be ordered online. A very small bottle (which will run about $12-14) lasts me forever since you just need to add a couple of drops to pastas, butters or risotto (or toss with french fries or popcorn).
How to Make Risotto
This recipe uses pearl barley instead of the traditional Arborio rice for a nutty flavor!
What to Serve with Barley Risotto
Wild mushroom barley risotto makes a perfect side dish for any kind of protein like beef, chicken, pork or even a heavy fish like a salmon filet. All you need is a crisp tossed salad with tomatoes, a veggie side like roasted brussels sprouts and a slice of thick, crusty garlic bread!
Storing the Leftovers
Mushroom barley risotto keeps well in the fridge for about 5 days. Heat in the microwave or on the stove top adding a bit of water or broth if needed.
Great Grains
Easy Rice Pilaf – tasty one-pot side dish! Dirty Rice – southern comfort food staple Garlic Butter Kale Rice – 4 ingredient rice! Broccoli Rice Casserole – made from scratch
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