Recipes » Main Dish » Barley Risotto with Shiitake and Sweet White Miso
T. Colin Campbell Center for Nutrition Studies


  • 1 cup organic pearl barley
  • 1 cup vegetable broth
  • 4 cups hot water
  • 4 cloves fresh garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 cups spring onions, thinly sliced
  • 2 cups fresh shiitake mushrooms, thinly sliced
  • Pinch sea salt
  • 1 tsp dried Italian seasoning
  • 1 cup fresh green peas
  • 2 Tbsp sweet white miso
  • 2 Tbsp nutritional yeast


  • Balsamic vinegar glaze
  • Spring onions or scallions


  • 1. Heat a splash or two of water in a heavy-based pan.
  • 2. Add the garlic, ginger, scallions and mushrooms, along with the sea salt and seasoning. Sauté for 5 minutes.
  • 3. Add the barley and vegetable broth. Bring to a slow boil, then cover and reduce heat to low.
  • 4. As the liquid absorbs, continue to add one cup at a time until the stock is used up. The pearl barley will be soft and swollen when cooked, which takes approximately 30 minutes.
  • 5. Stir in the green peas, sweet white miso and nutritional yeast.
  • 6. Turn off the heat. Let stand 2–3 minutes to cool.
  • 7. Ladle into warmed bowls and drizzle with balsamic vinegar.
  • 8. Garnish with spring onions.

Cooking Tips

  • 1. Portobello or white mushrooms can be substituted for shiitake mushrooms.

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