How to Make Mushroom Barley Risotto #Healthyeating

by The School of Balance

This risotto is made with barley instead of white rice which gives it a great flavour. Enjoy!


  • Approx 12 mushrooms
  • Thyme
  • Porcini mushroom powder or dried porcinis
  • 1 leek
  • Two handfuls of barley
  • 2 cloves of garlic
  • 1 chicken stock cube
  • 1/2 litre water
  • Parsley
  • 1 tbsp low fat cream cheese
  • Salt and pepper
  • 1 tsp Dijon mustard
  • Parmesan cheese
  • Instructions

    Step 1

    I love the creamy, comfort of a risotto but this is a great alternative when I'm trying to eat healthier as it uses the whole grain, barley, rather than white rice. This serves two

    Step 2

    Start by choosing your mushrooms. I like a mixture but all the same would be fine. In total you probably want about the equivalent of 12 medium ones

    Step 3

    Chop the mushrooms. I like to cut some in chunks, dice some and slice some

    Step 4

    Sauté them in a little olive or rapeseed oil with some thyme on a fairly high heat

    Step 5

    You want them to be quite brown

    Step 6

    I added some porcini powder at the end, but if you can't get hold of any soak some dried porcini and add them and the liquid to the risotto towards the end. Put to one side

    Step 7

    Cut up one leek and sauté in a little oil on a low to medium heat until softening

    Step 8

    Add two crushed garlic cloves

    Step 9

    Once the leeks start to soften add two handfuls of barley

    Step 10

    Add a chicken stock cube

    Step 11

    Add about a wine glass worth of boiling water, stir until it is absorbed. Add the water gradually, about half a litre in total. Put the lid on and cook for about 20 mins. Stir occasionally.

    Step 12

    Once nearly all if the water has absorbed add the mushrooms, some chopped parsley and salt and pepper

    Step 13

    Add a spoonful of low fat cream cheese, a teaspoon of Dijon mustard and a grating of Parmesan. Stir well.

    Step 14

    Serve in bowls with a little more Parmesan.

    Step 15

    Find more recipes in my other guides or at and follow me on twitter @schoolbalance or The School of Balance on Facebook