One Pan Mushroom Barley Risotto
Prep time
Cook time
Total time
Serves: 6
  • 1 cup Dry Barley
  • 8 oz. Mushrooms, chopped
  • ½ White Onion, diced (~heaping ½ cup)
  • 1 Celery Stalk, finely diced (~heaping ½ cup)
  • 2 Tbsp Olive Oil
  • 3½ cups Chicken Broth or Water
  • ½ tsp Garlic Powder
  • ¼ tsp Salt, plus more to taste (if you use low/no sodium chicken broth or water you will definitely need to add extra salt)
  1. In a large skillet (with a top- you'll need to use it later) place the onions, mushrooms, celery and olive oil. Sauté on medium/high heat until the mushrooms have lost all moisture. They should be soft, fragrant and slightly browned. This takes about 8-10 minutes.
  2. Add in the broth, barley and garlic powder. Stir, turn on low heat and cover. Let cook, stirring occasionally, for about 30 minutes.
  3. The barley will soak up the liquid and become soft and chewy. When all of the liquid is gone- it is done. Enjoy!
Recipe by Cook up Love at