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Toasted Barley and Mushroom Oven-Roasted Risotto

Craveable & Flavorful

By: Pam Smith, RDN

My virtual Flavor Kitchen is filled with countless delicious and nutritious mushroom dishes you can make in your own kitchen. (Go to my Instagram profile to find more mushroom recipes and dish inspiration).

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Toasted Barley and Mushroom Oven-Roasted Risotto


  • 1 cup barley

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon minced garlic

  • 1/2 cup finely diced shallots or Vidalia (or another sweet onion)

  • 1/4 cup finely diced carrot

  • 2 1/4 cups Mushroom Broth, recipe follows (or chicken stock or water)

  • 2 cups roasted mushrooms

  • 2 teaspoons P.S. Flavor!™ Creole Kitchen

  • 1/4 cup flat parsley, finely chopped

  • 1/4 cup freshly grated parmesan

  • 1/4 cup Greek yogurt or sour cream

  • Fresh herbs and lemon wedges for garnish


  1. Preheat oven to 475º F. Heat a large nonstick skillet over medium heat, add barley and slowly toast until browned. Add 1 teaspoon olive oil, 1 teaspoon Creole Kitchen, 2 teaspoons minced garlic, 2 tablespoons chopped shallots or onion and 2 cups mushroom stock. Bring to simmer, cover with tight-fitting lid, and place in heated oven.

  2. Let cook in oven until liquid has been absorbed, about 30-35 minutes. At this point, may spread out onto sheet pan in thin layer to cool until ready to serve.

  3. When ready to serve, heat another teaspoon olive oil in a large sauté pan and lightly sauté remaining onion and carrot until just tender. Add garlic, 1 cup roasted mushrooms, remaining Creole Kitchen and sauté another 30 seconds. Add cooked barley and remaining mushroom stock. Remove from heat and stir in parmesan cheese, yogurt or sour cream and fresh herbs.

  4. Serve with remaining roasted mushrooms and herbs as garnish.

Mushroom Broth


  • 1 cup mushrooms (shiitake, portabellas, crimini, white buttons), finely chopped

  • 1 cup mushroom stems, trimmings and/or portabella gills

  • 1/2 yellow onion, coarsely chopped

  • 1 small carrot, coarsely chopped

  • 2 tablespoons chopped garlic

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon P.S. Flavor!™ Smokey Southern seasoning

  • 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning

  • 2 tablespoons sherry vinegar

  • 1/2 cup lower sodium tamari or soy sauce

  • 2 cups water, vegetable or chicken stock


  1. Preheat oven to 425º F.

  2. Toss the mushrooms, onion, carrot and garlic in olive oil and seasonings. Spread out on a sheet pan and roast until brown, about 30 minutes.

  3. Scrape the roasted vegetables into a pot, and deglaze the sheet pan with the sherry vinegar. Add the water or stock and tamari and bring to a simmer. Cover, reduce the heat to moderate, and simmer for about 1 hour.

  4. Pour the broth through a fine strainer into a heatproof bowl. Reserve until use.


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