Beet & Mushroom Barley Risotto

Italian cooks sometimes trade rice for pearl barley in a creamy risotto-style pot known as orzotto. Here, roasted beets and meaty cremini mushrooms lend earthy sweetness and a jewel-toned finish.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 390 cal
• 14g protein
• 58g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1.5 cups pearl barley
• 3 medium cooked beets (roasted or vacuum-packed)
• 12 oz cremini mushrooms
• 1 medium yellow onion
• 3 garlic cloves
• 5 cups vegetable broth
• 1/2 cup dry white wine
• 3/4 cup grated Parmesan cheese
• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp chopped fresh parsley

Instructions

1. 1Warm the vegetable broth in a saucepan over low heat so it stays hot for ladle additions. Keep it at a bare simmer.
2. 2Dice the onion finely and mince the garlic. Slice the mushrooms thickly so they keep meaty texture. Dice the beets into small cubes and set aside.
3. 3Heat olive oil and half the butter in a wide heavy pot over medium heat. Sauté the onion until soft and translucent, about 5 minutes, then add garlic and thyme for 30 seconds until fragrant.
4. 4Add the mushrooms with salt and cook until they release their liquid and turn golden brown at the edges, 6 to 8 minutes.
5. 5Stir in the pearl barley and toast 2 minutes until the grains look slightly glossy and smell nutty. Pour in the white wine and stir until mostly absorbed.
6. 6Add hot broth one ladle at a time, stirring often and waiting until each addition is nearly absorbed before the next. Continue 25 to 30 minutes until the barley is tender with a pleasant chew and the mixture is creamy.
7. 7Fold in the diced beets during the last 5 minutes so they warm through and tint the risotto a deep rosy color without turning mushy.
8. 8Remove from heat, stir in the remaining butter and grated Parmesan until melted and silky. Season with salt and pepper, rest 2 minutes, then finish with chopped parsley and an extra dusting of cheese.