Ingredients
Equipment
Method
- Bring 6 cups of water to a rolling boil in a large saucepan.
- Add the basmati rice and pearl barley to the boiling water.
- Return to a boil, then reduce heat to low and simmer uncovered for about 45 minutes, stirring occasionally.
- While the grains cook, heat olive oil in a large frying pan over medium heat.
- Add the thinly sliced oyster mushrooms and sauté until nearly tender, about 8-10 minutes, until they release moisture and begin to brown slightly.
- Once the grains are cooked and the mushrooms are ready, combine them in the frying pan.
- Pour in the vegetable broth, grated Parmesan cheese, and ground pepper.
- Stir gently until the cheese melts completely and the mixture becomes creamy.
- Serve immediately while still warm, with additional Parmesan on top if desired.
Nutrition
Notes
For the best flavor, use freshly grated Parmesan rather than pre-packaged varieties. If oyster mushrooms aren't available, shiitake or cremini mushrooms make good substitutes, though the flavor profile will be slightly different.
This risotto makes excellent leftovers and will keep in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to restore creaminess.
For a complete meal, serve with a simple arugula salad dressed with lemon vinaigrette or alongside roasted vegetables like asparagus or Brussels sprouts.