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Mushroom Barley Risotto

Mushroom Barley Risotto
    By using locally grown and harvested barley and mushrooms, this recipe not only supports local farmers and businesses but also ensures that your meal is fresh, flavorful, and of the highest quality. The nutty flavor and chewy texture of the barley complement the mushrooms perfectly, while the Parmesan cheese adds a creamy, savory note that brings the dish together.This Mushroom Barley Risotto is a comforting and satisfying meal that is perfect for any occasion. It’s versatile enough to be served as a main dish or as a side dish to complement your favorite protein. So why not give this local Idaho recipe a try and savor the delicious flavors of the Gem State? Recipe by Idaho Barley Commission Adapted from EatBarley

    Categorized: Instant Pot


    • 1 Teaspoon olive oil
    • 1 cup sliced fresh Idaho mushrooms
    • 1 medium shallot, minced
    • 1 Cup chopped fresh Idaho onions
    • 1 Cup Idaho BARLEY
    • 1/4 Cup Idaho dry white wine
    • 2 Cups chicken broth
    • 1/2 Cup grated Parmesan cheese
    • 1/3 Cup chopped walnuts, lightly toasted


    • Turn on Instant Pot, set to saute function, and wait to get hot. Add oil, onion, mushrooms, and shallot, and saute for 4-5 minutes or until onion is tender. Add barley and wine and cook, stirring frequently for about 2 minutes or until wine is evaporated and barley is glistening. Stir in broth and press cancel to stop the saute function.

    • Cover Instant Pot and turn on manual setting at high pressure for 30 minutes, making sure the pressure valve is set to sealed. When done, allow pressure to naturally release for 5 minutes, then quick valve release.

    • If liquid has not been completely absorbed, turn saute function back on and cook stirring constantly until absorbed. Turn off the Instant Pot. Mix in Parmesan cheese and walnuts. Serve immediately.