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.
Made with roasted brussel sprouts but I think boiled sprouts would have imparted more flavour. Also if making ahead bake at a lower temperature 400F for longer.
I have a pizza version saved on Instagram under recipes. I made with sausage, cheese, fried onion, frozen corn and baked for 25 minutes. They were good but not crispy. Next time bake at 425F for 30 minutes.