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Prep Time
10 mins
Total Time
55 mins


3 cups
reduced sodium chicken broth
750 mL
3 tbsp
45 mL
⅓ cup
finely diced shallots
75 mL
Herbed Mushroom & Barley Risotto Gift Jar
1 cup
dry white wine
250 mL
⅓ cup
grated Parmesan cheese
75 mL


Step 1

Pour broth and 2½ cups (625 mL) water into saucepan set over medium heat. Cover and keep hot on a low simmer.

Step 2

Meanwhile, melt butter in another large saucepan set over medium heat. Add shallots; cook 2 to 3 min., until softened. Add contents of Herbed Mushroom & Barley Risotto Gift Jar; stir 1 to 2 min., until barley is well coated. Stir in wine. Cook until almost all liquid has evaporated.

Step 3

Ladle 1 cup (250 mL) hot broth mixture onto risotto mixtue. Cook, stirring constantly, until almost all liquid is absorbed. Continue to add broth mixture 1 cup (250 mL) at a time (reserve ½ cup/125 mL for a later step); stirring after each addition until almost all liquid is absorbed; 35 to 40 min. until barley and mushrooms are tender.

Step 4

Stir in remaining ½ cup (125 mL) broth. Warm through, about 1 min., to loosen risotto. Remove from heat. Stir in Parmesan cheese. Serve immediately.


Garnish with chopped fresh herbs such as parsley, chives or basil before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe)
13 g
Saturated Fat:
7 g
66 g
15 g
4 g
30 mg
21 g
810 mg
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