Rinse the barley under cold water and set aside. Warm the broth in a separate pot and keep it on low heat.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.
If you’re using mushrooms, add to pan and sauté until they release their moisture and become golden brown. Set aside.
Add the rinsed barley to the pan, stirring to coat it with the oil and mix with the onions and garlic. If using wine, pour it in and cook until it’s mostly absorbed, about 2-3 minutes.
Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 30-40 minutes, until the barley is tender and has a creamy texture. You might not need all the broth. Add mushrooms back to risotto.
Once the barley is cooked, stir in the Parmesan cheese. Garnish with fresh herbs and serve hot as a dish with salad.