Dinner

Mushroom, Miso and White Bean Pearl Barley Risotto

Name: Mushroom, Miso and White Bean Pearl Barley Risotto
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 250 g Cooked pearl barley; 400 g Mushrooms; Most of a tin, drained (200 g) Cannellini beans, tinned and drained; 100 g Onion; 3 cloves, about 9 g Garlic; 8 g Olive oil; 600 g Vegetable stock; 80 g Dry white wine; 1 tbsp (18 g) White miso paste; A few sprigs Fresh thyme; A handful Fresh parsley; A squeeze Lemon juice

Pearl barley cooked risotto-style with browned mushrooms, cannellini beans and a spoon of white miso for depth. 16 g of protein for 411 kcal, and no dairy.

Calories: 411kcal
Protein: 16g
Fat: 7g
Carbs: 62g

Per serving, makes 2. 20 minutes of work, then 35 minutes on the hob. Published 8 September 2026.

Allergens

Gluten
Soya
Celery
Sulphites

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Miso made with barley carries gluten. White rice miso does not.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Cooked pearl barley250 g
Cooked weight.
Mushrooms400 g
A mix of chestnut and anything more interesting. Sliced thickly.
Cannellini beans, tinned and drainedMost of a tin, drained (200 g)
Stirred in near the end so they warm through without collapsing. Drained weight.
Onion100 g
Garlic3 cloves, about 9 g
Olive oil8 g
Vegetable stock600 g
Made up from a cube or a pot.
Dry white wine80 g
Some of the alcohol cooks off. The calories here are counted in full.
White miso paste1 tbsp (18 g)
Stirred in at the end. Boiled miso loses its edge.
Fresh thymeA few sprigs
Fresh parsleyA handful
Lemon juiceA squeeze

Method

Brown the mushrooms in half the oil over a high heat in two batches, without stirring much, until they are dark at the edges. Set aside.
Soften the chopped onion in the rest of the oil, add the garlic and thyme, then 100 g of dry pearl barley and the wine. Let the wine bubble away.
Add the hot stock a ladle at a time, stirring, over 30 to 35 minutes until the barley is tender with a little bite and the liquid has gone creamy. It will weigh about 250 g cooked.
Stir in the beans for the last three minutes, then the mushrooms, miso and lemon off the heat. Season and finish with parsley.

Worth knowing

Barley never goes as soft as risotto rice and does not need constant stirring. Every few minutes is enough.
The beans are what lift a barley risotto from 9 g of protein to 16 g. Parmesan at 25 g a serving would add another 8 g for 100 kcal.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

This recipe is in the app.

Every recipe on this site is in Fuel8’s Recipes tab, with the same macros. Search it by name or ingredient, pick half a serving or two, and add it to a meal in one tap. Your own recipes sit beside them.

Download on the App Store

Or leave your name and email for new recipes and what we add next. No more than that.

This form is the website, not the app. Your name and email go to Grow More Services L.L.C-FZ, the company that builds Fuel8, and are stored in Mailchimp so we can email you about new recipes and what we add next. This list is separate from your optional Fuel8 account. Unsubscribe in one click, any time.

Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.