Two bowls filled with barley risotto and topped with orange roast carrots

Mushroom pearl barley risotto with roasted carrots

  • serves 4
  • Easy

Pearl barley makes a great change from rice in risottos, and you won’t need to continuously stir it. This mushroom risotto is topped with beautifully sweet and nutty roasted rosemary carrots


Try this recipe for mushroom pearl barley risotto with roasted carrots, then check out our classic mushroom risotto, spelt and mushroom risottovegetable risotto and more risotto recipes.



  • dried wild mushrooms or porcini 10g
  • olive oil 2 tbsp
  • leek 1 large, sliced
  • garlic 2 cloves, crushed
  • pearl barley 300g, rinsed
  • baby carrots 320g, cut into bite-size pieces
  • rosemary 2 sprigs, chopped
  • chestnut mushrooms 320g, sliced
  • crème fraîche 3 tbsp
  • lemon 1, zested
  • parmesan (or vegetarian alternative) 25g, finely grated


  • Step 1

    Put the dried mushrooms in a large heatproof jug and cover with 1.25 litres of just-boiled water. Set aside to soak.

  • Step 2

    Heat ½ tbsp of olive oil in a frying pan over a medium heat and fry the leeks for 10 minutes until tender. Add the garlic and fry for a minute more. Stir in the barley, then add the rehydrated mushrooms along with most of their soaking liquid (leave the last dregs in the jug, as this may contain grit). Bring to a simmer and cook for 1 hour, stirring frequently and covering halfway through, until the barley is tender with a slight bite (it shouldn’t be firm).

  • Step 3

    Meanwhile, heat the oven to 200C/fan 180C/gas 6. Tip the carrots onto a roasting tray, drizzle over 1 tbsp of oil and scatter with some seasoning and the rosemary. Toss well. Roast for 30-35 minutes or until the carrots are tender throughout.

  • Step 4

    Heat the remaining ½ tbsp of oil in a deep frying pan or shallow pan over a medium heat and fry the chestnut mushrooms with a pinch of salt for 10 minutes until lightly golden and tender. Scrape out onto a plate.

  • Step 5

    When the barley is tender, stir the mushrooms, crème fraîche and some of the lemon zest and cheese through the risotto. Taste for seasoning. Top with the roasted carrots and any rosemary oil left in the tray. Scatter with the remaining lemon zest, cheese and a crack of black pepper to serve.

Find more risotto recipes

Risotto with Cheddar Cheese Recipe with Balsamic Tomatoes and Onions

Nutritional Information

  • Kcals 431
  • Fat 15.8g
  • Saturates 6.5g
  • Carbs 53.2g
  • Sugars 5.3g
  • Fibre 12.9g
  • Protein 12.5g
  • Salt 0.3g