Barley risotto with champignons and coriander

Jun 04, 2023
This barley risotto with champignon mushrooms and coriander is a surprisingly delightful dish. Source: Getty Images

There’s no denying the allure of a perfectly prepared risotto, but sometimes we crave a healthier twist on this classic dish. Enter the wholegrain barley risotto, a creamy and delectable alternative that will leave you pleasantly surprised. By replacing traditional white risotto rice with nutty barley, you’ll enhance the nutritional profile of the dish without compromising on flavour.

In this recipe, we combine the rich flavours of champignon mushrooms, aromatic thyme, and the creaminess of coconut milk to create a wholesome and satisfying meal. The finishing touch of Parmigiano Reggiano adds a delightful hint of saltiness, while fresh coriander lends a burst of freshness.

Preparing this dish is a breeze, as the barley simmers in a flavourful stock while you sauté the mushrooms, onions, garlic, and thyme to perfection. Once cooked, the barley is combined with the mushroom mixture and the Parmigiano Reggiano, resulting in a velvety texture and a harmonious blend of flavours.

Indulge in this twist on risotto, and experience the joy of a creamy and delicious dish that will leave both your taste buds and your conscience satisfied.

Serves 2.


  • 1/2 cup barley
  • 1 1/2 cups chicken or vegetable stock
  • 2 tbsp butter
  • 2 cups champignon mushrooms
  • 1 small onion, diced
  • 1 tbsp minced garlic
  • 2 tbsp fresh thyme leaves
  • 1/2 tsp slat
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup coconut milk
  • 1/2 cup Parmigiano Reggiano
  • 1/2 cup coriander, chopped


  1. Rinse barley and drain well. Combine barley and stock in a medium pot and bring to the boil. Once boiling, immediately reduce heat to low and cover with a lid. Gently simmer for 30 minutes, or until most of the liquid has been absorbed.
  2. While barley cooks, preheat a large frying pan on medium heat. When pan is hot, add butter and half of the mushrooms. Sauté, stirring occasionally. When mushrooms begin to brown, add the remaining mushrooms and sauté, stirring occasionally until lightly browned.
  3. Add onions and sauté for a further 3-5 minutes.
  4. Add garlic and thyme and sauté for an additional 1 minute, stirring frequently.
  5. Season with salt and pepper and then add coconut milk and remove from heat.
  6. When barley is cooked, combined with the mushroom mixture and the Parmigiano Reggiano cheese. Stir to combine and serve immediately.


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