Mushroom and Pearl Barley Risotto

mushroom and pearl barley risotto

Risotto is such a comforting and warming meal but using arborio rice is completely unnecessary as it is quite expensive. I use pearl barley because it is such a cheap grain. In this recipe I used the dried mushrooms I received with my mushroom growing kit from GroCycle.

I have made this before with fresh mushrooms which also tastes just as delicious. This is a great recipe to make in your slow cooker.

Serves 4        Costs 27p per serving


200g mushrooms, roughly chopped

250g passata

150g pearl barley

1 onion, finely chopped

800ml vegetable stock

2 tsp garlic granules

1 tsp dried thyme

Oil for frying

  1. In a large saucepan, fry the onions and mushrooms in a little oil until they turn soft and brown. Stir in the pearl barley and the rest of the ingredients. Cook on a low to medium heat for 40 minutes or until liquid has reduced. Stir often so it does not stick to the pan.
  2. For the slow cooker. Fry the onions and mushrooms in oil until they are soft and brown. Add all the ingredients to your slow cooker and mix well. Cook on high for 6 hours.


mushroom and pearl barley risotto

mushroom and pearl barley risotto

A Cornish Mum
Mummy in a Tutu

20 thoughts on “Mushroom and Pearl Barley Risotto”

  1. I am always on the hunt for cheaper meals so I am always so pleased when I see your blog post crop out.
    For years I had a fear of risotto due to making a vegetable risotto in school that made me ill but I think it’s something I am going to have to try out again! ( Probably minus the mushrooms as I am the only one in my house that enjoys them!)

  2. This looks so good I love pearl barley but have never thought of using it in a risotto, I will definitely be giving this one a go


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