Barley Risotto with Mushrooms and Spinach

Prep Time

20 minutes

Total Time

1 hour 25 minutes




barley risotto mushrooms spinach


  •  8 cups low-sodium chicken broth or vegetable broth     
  • 2 tablespoons olive oil, divided     
  • 1-1/2 cups diced Onion     
  • 1 cup pearled barley     
  • 4 teaspoons minced garlic     
  • 1 tablespoon chopped fresh thyme     
  • 8 oz. White Button Mushrooms, washed and sliced     
  • 8 oz. Baby Bella Mushrooms, washed and sliced     
  • 1 pkg. (8 oz.) DOLE Spinach     
  • 1/2 cup grated Parmesan cheese


  1. Bring broth to a boil; reduce heat to low and set aside.
  2. Heat 1 tablespoon of olive oil over medium heat in a 3 quart saucepan. Cook onions for 5 minutes, stirring occasionally. Add barley and cook 2 minutes, until barley is coated and lightly toasted. Add 2 cups warm broth to the barley, bringing to a boil. Then immediately reduce heat to a simmer and continue cooking until broth is almost absorbed, about 8 minutes, stirring frequently. Add remaining warm broth, 1/2 cup at a time, allowing the broth to be absorbed in between each addition. Stir frequently until barley is tender, about 40 to 45 minutes.
  3. Meanwhile, heat remaining olive oil, garlic, thyme and mushrooms in a skillet. Cook mushrooms for 5 minutes or until liquid evaporates. Add spinach and cook 2 minutes until spinach wilts, set aside.
  4. Fold Parmesan cheese, mushroom-spinach mixture into barley risotto and serve immediately.
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