Barley and Roasted Mushroom Risotto with Thyme

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A creamy risotto-style dish using chewy barley and earthy roasted mushrooms infused with fresh thyme and Parmesan cheese. This Italian-inspired gluten-free recipe (vegetarian, gluten-free alternative), ready in about 65 minutes, pairs cremini mushrooms, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced cremini mushrooms
• 4 tbsp, divided olive oil
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup pearl barley
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 1/2 cup dry white wine
• 4 cups, warmed vegetable broth
• 1 tbsp, chopped fresh thyme
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 12 oz sliced cremini mushrooms with 2 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until golden and caramelized.
2. Step 2: While mushrooms roast, heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 cup pearl barley, coating the grains with oil and onion mixture.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed, about 3 minutes.
5. Step 5: Add 4 cups warmed vegetable broth, one ladle at a time, stirring frequently and allowing liquid to absorb before adding more, until barley is tender and creamy, about 40 minutes.
6. Step 6: Stir in the roasted mushrooms, 1 tbsp chopped fresh thyme, 1/2 cup grated Parmesan cheese, 2 tbsp unsalted butter, and remaining 3/4 tsp salt and 1/4 tsp black pepper. Cook for 2 more minutes until everything is heated through and creamy. Serve immediately.