Cheesy Stove-Top Barley and Swiss Chard and Barley Risotto With Mushrooms and Dill

Hearty pearl barley grains stand in for the usual starchy rice in this one-pot risotto. Golden brown garlicky mushrooms make the risotto feel hearty and nourishing, while a bit of fresh dill brightens everything up. Swap out the chicken broth for a good-quality vegetable broth to keep it vegetarian.

2 tablespoons extra-virgin olive oil

2 cups chopped shiitake-mushroom caps (5 ounces)

1 bunch Swiss chard, stems thinly sliced (1 ¼ cups), leaves chopped (about 5 cups)

Kosher salt and freshly ground pepper

2 teaspoons minced garlic (from 2 cloves)

1 cup pearled barley

1 can (28 ounces) diced tomatoes

2 ounces Parmigiano-Reggiano, grated (½ cup)

1 tablespoon fresh lemon juice or red-wine vinegar

3 ounces Gruyère or white cheddar, grated (1 cup)

Fresh basil leaves, for serving

Directions at marthastewart.com

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