Pearl barley orzotto with mushrooms

A risotto reinvented with pearl barley (orzotto), creamy and full of mushrooms. Higher in fibre than rice, it is a comforting, filling vegetarian dish that is original and tasty.

Preparation: 15 min  |  Cooking: 40 min  |  Servings: 4  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 239 kcal · 9 g protein · 21 g carbohydrate · 12 g fat

Ingredients

• 250 g of pearl barley
• 400 g of mushrooms
• 1 onion
• 1 litre of vegetable stock
• 50 g of Parmesan
• 2 tbsp olive oil

Method

1. Soften the onion, then toast the barley until glossy.
2. Add the stock a ladleful at a time, stirring.
3. Add the pan-fried mushrooms halfway through cooking.
4. Off the heat, stir in the Parmesan (total cooking time about 35 minutes).

Nutritional benefits

Pearl barley is rich in soluble fibre (beta-glucans), which helps digestion and fullness, and it has a lower glycaemic index than rice. Mushrooms provide fibre and B vitamins, and Parmesan adds calcium. A creamy, filling orzotto that is more complete than a classic risotto, ideal in winter.

Variations and substitutions

• With wild mushrooms (ceps, chanterelles).
• Vegan: use nutritional yeast instead of Parmesan.
• With spinach or squash.
• With spelt.

Storage and making ahead

Keeps for 3 days and can be reheated with a little stock. A good batch cooking dish.

💡 Good to know

Barley takes longer than rice (about 35 minutes) and stays slightly firm: add the stock gradually, as you would for a risotto.

Read more

Discover more vegetarian recipes · healthy & balanced recipes · high-protein recipes.

The foods in this recipe: barley · mushrooms · onion · stock · Parmesan.

You might also like these recipes: Tofu teriyaki bowl · Banana and chocolate baked oats (oven-baked oat cake) · Avocado toast with poached egg.