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Dinner recipe · from the recipe book

Mushroom Barley Risotto with Butternut and Kale

Creamy, nutty pearl barley simmered with earthy mushrooms, sweet butternut squash and tender kale, finished with salty Parmesan.

Mushroom Barley Risotto with Butternut and Kale

Ingredients

  • 1¼ cups250 gPearl barley, dry
  • 4¾ cups sliced340 gWhite mushroomssliced
  • ½ cup grated45 gGrated Parmesan
  • 2¼ cups cubed300 gButternut squash, peeledcut into 1/2-inch cubes
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 3 cups660 gVegetable broth
  • 2 cups500 gWater
  • 1 tsp1 gDried thyme
  • 1 tbsp15 gLemon juice
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Heat the olive oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring now and then, until browned and their liquid has cooked off, about 8 minutes.
  2. Add the onion and cook until soft, about 4 minutes. Stir in the garlic and thyme for 30 seconds.
  3. Add the barley and stir for 1 minute to toast it lightly.
  4. Pour in the vegetable broth and water, bring to a boil, then lower to a steady simmer. Cook uncovered for 20 minutes, stirring often.
  5. Stir in the butternut and simmer, stirring often and adding a splash of water if it gets dry, until the barley is tender and creamy and the squash is soft, about 20 minutes more.
  6. Stir in the kale and cook until wilted, about 3 minutes.
  7. Off the heat, stir in the Parmesan, lemon juice, black pepper and salt. Serve topped with the parsley.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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