A Cozy One-Pan Dinner That Feels Fancy: Try This Mushroom “Bygotto”

A modern twist on risotto that’s heartier and healthier
If you love risotto but want something a little more rustic and nutritious, this barley-based “bygotto” is your new favorite dinner. Made with pearl barley instead of traditional Arborio rice, it brings the same creamy, rich texture you expect from risotto—just with a bit more bite and a wholesome upgrade. Earthy mushrooms and salty parmesan infuse every spoonful with deep umami flavor, while a handful of fresh spinach wilts beautifully into the mix. And the crispy ham on top? It’s the salty, crunchy contrast that takes this dish from comfort food to crave-worthy.

Simple, seasonal, and surprisingly luxurious
This dish is a perfect example of how a few good ingredients can come together to create something special. Sautéed red onion and garlic form the base, and dry white wine (or veggie broth) adds acidity to cut through the richness. The pearl barley slowly absorbs broth as it simmers, building that signature creamy texture without any cream at all. Stir in grated parmesan for richness and top with freshly chopped parsley to brighten things up. Whether you’re serving this on a cold winter evening or a rainy spring day, it’s the kind of dish that feels both cozy and elevated.

Easy enough for weeknights, special enough for guests
While bygotto does require a bit of stirring, it’s otherwise completely straightforward to make—and so worth the effort. It’s also a dish that holds up well as leftovers, making it perfect for meal prep or next-day lunches. You can customize it, too: skip the ham for a vegetarian version, add peas or roasted squash for a seasonal twist, or use different mushrooms for more variety. However you spin it, this dish offers all the soul-warming benefits of risotto with a little more substance and a lot of flavor.

Can I make this vegetarian? What’s the best wine to use? Can I use a different grain?

Bygotto with mushrooms, spinach, and crispy ham

The risotto is made with pearl barley – also called bygotto, and it is thus a bit coarser and healthier than traditional risotto but has the same creamy texture that we know from risotto made with risotto rice.

Jump To Recipe

Can I make this vegetarian?
Absolutely. Just skip the ham and use vegetable broth throughout. You could also top it with toasted nuts or crispy shallots for added crunch.

What’s the best wine to use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. If you prefer not to use alcohol, simply replace it with more broth and a splash of lemon juice.

Can I use a different grain?
Yes, farro is a great alternative to pearl barley, offering a similar texture. You can also try bulgur, though the cook time will be shorter.