Pearl barley orzotto with mushrooms
Nutrition per serving
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
- Soften the onion, then toast the barley until glossy.
- Add the stock a ladleful at a time, stirring.
- Add the pan-fried mushrooms halfway through cooking.
- 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.
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