Mushroom Barley Risotto

Barley Risotto


1 tbl butter

1 tbl olive oil

1 large onion, finely diced

1 clove garlic, minced

1 ½ cups pearl or hulled barley, picked over and rinsed

½ ounce dried mushrooms (optional), soaked and lightly squeezed dry.

If using, reserve the soaking water to use as part of the cooking liquid

¼ cup sherry or tawny port (optional)

4 cups vegetable, beef or chicken stock, including the dry mushroom soaking liquid

2 ¼ cups water

2- 3 tbl parsley, minced

1 cup grated Parmesan (optional)

2 tbl butter (optional)

1-2 cups sautéed mushrooms; a mixture of oyster, crimini, and shitake mushrooms

10 ounces cooked and chopped spinach (optional)

Salt and freshly ground pepper to taste


Heat the butter and oil in the cooker. Sauté the onion and garlic until the onion is transparent. Stir in the barley until the grain is coated in the fat. Add the optional sherry or port and cook until it evaporates. Add the soaked mushrooms, broth, and water. Lock on the top and turn the heat to high. Timing begins when the gauge on top of the cooker indicates high pressure. At this point immediately reduce the flame. Cook on high pressure for 18 minutes. Remove from the heat and quick release the remaining pressure by running cold water over the lid. The barley will seem slightly soupy at this point. Cook over medium heat, stirring every minute or so, for the next three to five minutes. Stir in the sautéed mushrooms and parsley and add the optional spinach, cheese, and butter if desired. Check for salt and pepper and serve immediately.

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