Creamy Mushroom and Pea Barley Risotto

Why You’ll Love This Recipe

• All the cozy, creamy comfort of risotto with the nutty chew of pearl barley.
• Weeknight-friendly technique: no constant stirring, yet ultra-creamy results.
• Balanced and bright: savory mushrooms and sweet peas finished with lemon and yogurt.
• Flexible and pantry-friendly, with easy swaps to make it vegetarian, vegan, or richer.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves, 12 oz mushrooms (cremini or mixed), 1 lemon, fresh parsley, fresh thyme (optional), frozen peas
• Dairy: Plain whole-milk yogurt, Parmesan (optional), unsalted butter (optional)
• Pantry: Pearl barley, low-sodium broth, olive oil, dry white wine (optional), kosher salt, black pepper, bay leaf

Full Ingredients

Barley & Broth Base

• 1 cup (200 g) pearl barley
• 4 cups (960 ml) low-sodium vegetable or chicken broth, kept hot
• Up to 1 cup (240 ml) hot water, as needed
• 1 tbsp olive oil
• 1 medium yellow onion (about 150 g), finely chopped
• 2 garlic cloves, minced
• 1/2 cup (120 ml) dry white wine (optional)
• 1 bay leaf
• 4 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Mushrooms

• 12 oz (340 g) mushrooms, thickly sliced (cremini, shiitake, or mixed)
• 1 tbsp olive oil
• 1 tbsp unsalted butter (optional)
• 1/4 tsp kosher salt and 1/8 tsp black pepper, or to taste

Finish & Garnish

• 1 cup (140 g) frozen peas, thawed under cool water and drained
• 1/3 cup (80 g) plain whole-milk yogurt
• 1/3 cup (30 g) finely grated Parmesan (optional)
• 1 tsp finely grated lemon zest + 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Extra-virgin olive oil, for drizzling (optional)

Step-by-Step Instructions

Step 1: Warm the broth

Add the broth to a small saucepan and bring it to a gentle simmer over low heat (190–200°F / 88–93°C). Keep it steaming hot; adding warm liquid helps the barley cook evenly and keeps the texture creamy.

Step 2: Sweat aromatics and toast the barley

In a wide, heavy pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the onion and 3/4 tsp kosher salt; cook, stirring, until translucent and sweet, 5–6 minutes. Add the garlic and cook 30 seconds until fragrant. Stir in the barley and toast, stirring, for 2 minutes to coat the grains in oil and build a nutty base. If using wine, pour it in; simmer 1–2 minutes, scraping up any browned bits, until mostly absorbed.

Step 3: Simmer to creamy tenderness

Add 2 cups hot broth, the bay leaf, and thyme. Bring to a gentle simmer (not a full boil) and cook, stirring occasionally, 10 minutes. Add another 1 cup broth and continue to simmer, stirring every few minutes, 10–12 minutes. Add the final cup of broth and cook until the barley is tender with a pleasant chew and the mixture is loose and saucy, 8–12 minutes more. If the pot looks dry before the barley is done, add hot water 1/4 cup at a time. Total simmer time is typically 30–35 minutes.

Step 4: Brown the mushrooms

While the barley simmers, heat a large skillet over medium-high. Add 1 tbsp olive oil and the butter. When hot and foaming, scatter in the mushrooms in an even layer. Cook undisturbed for 4–5 minutes to develop deep color, then stir and cook 3–4 minutes more until browned and tender. Season with 1/4 tsp kosher salt and a few grinds of pepper. Set aside.

Step 5: Fold mushrooms into the barley

Fish out the bay leaf and thyme sprigs. Stir the browned mushrooms into the barley. The mixture should be creamy and spoonable; add a splash of hot water if it tightens up. Taste and season with additional salt and pepper as needed.

Step 6: Finish with peas, yogurt, and lemon

Reduce the heat to low or remove the pot from the burner. Stir in the peas, then fold in the yogurt and Parmesan (if using) until glossy and creamy. Add the lemon zest and juice. Avoid boiling after adding yogurt to prevent curdling; gentle heat is plenty to warm the peas, about 1–2 minutes.

Step 7: Rest, garnish, and serve

Let the barley “risotto” rest for 2 minutes to thicken slightly. Adjust the consistency with a final splash of hot water if needed. Spoon into warm shallow bowls, drizzle with a little olive oil, and scatter with chopped parsley. Serve immediately with extra Parmesan and lemon wedges.

Pro Tips

• Keep the broth hot and the pot at a gentle simmer (190–200°F / 88–93°C) for even cooking and a silky finish.
• Do not overcrowd the mushrooms; browning requires space and high heat.
• Stir often near the end for extra creaminess, and add hot water as needed so it stays loose and spoonable.
• Add yogurt off heat or on very low to keep it smooth and prevent curdling.
• Pearl barley is ideal here; hulled barley will take longer and may need extra liquid.

Variations

• Vegan and dairy-free: Use olive oil only; swap yogurt for unsweetened plant-based yogurt or 2–3 tbsp cashew cream. Replace Parmesan with nutritional yeast and a teaspoon of white miso for umami.
• Spring green: Add 1 cup blanched asparagus tips and a handful of baby spinach with the peas for more veg and color.
• Smoky and savory: Render 3 oz diced pancetta at the start; cook onions in the drippings and skip the butter.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth or water to loosen, stirring until creamy again; avoid boiling if yogurt is already mixed in. For best texture after freezing, freeze the barley–mushroom base (without yogurt and Parmesan) up to 2 months; thaw overnight, reheat with a little broth, then stir in peas, yogurt, and lemon just before serving.

Nutrition (per serving)

Approximate: 410 calories; 15 g protein; 56 g carbohydrates; 14 g fat; 7–8 g fiber; 720 mg sodium (varies by broth and added salt).