Slovenian Mushroom and Barley Risotto (Slovenska Gobova in Ječmenova Rižota)

Slovenska Gobova in Ječmenova Rižota, or Slovenian Mushroom and Barley Risotto, is a hearty and comforting dish that is popular in Slovenian cuisine. This creamy and flavorful risotto is made with earthy mushrooms, nutty barley, and aromatic herbs, creating a satisfying meal that is perfect for chilly evenings.

Vegetarian Gluten Free If Using Gluten Free Barley Main Course Slovenian Slovenian Cuisine Risotto Mushroom Barley
Slovenian Mushroom and Barley Risotto (Slovenska Gobova in Ječmenova Rižota)

Ingredients

  • 1 cup barley
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
  • 1/2 cup dry white wine
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a large pot, bring the vegetable broth to a simmer.
  2. In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
  3. Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 8 minutes.
  4. Stir in the barley and cook for 2 minutes, then pour in the white wine. Cook, stirring constantly, until the wine is absorbed.
  5. Begin adding the warm vegetable broth to the barley mixture, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the barley is tender and creamy, about 30 minutes.
  6. Stir in the fresh thyme leaves and grated Parmesan cheese. Season with salt and pepper to taste.
  7. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
45g
Protein
8g
Fat
12g
Fiber
6g

Supplies

Large pot Large pot Wooden spoon Ladle

Tools

Cutting board Chef's knife Saucepan

Serving suggestions

Slovenska Gobova in Ječmenova Rižota is best served hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh thyme leaves. Pair it with a crisp green salad and a glass of white wine for a complete meal.

Tips & tricks

For a richer flavor, you can also add a splash of heavy cream or a dollop of butter at the end of cooking.

Cost

$15