food Barley Mushroom Risotto recipe
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Barley Mushroom Risotto recipe
    6 servings

Ingredients:

  • 5 cups chicken broth
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 cup pearl barley
  • 3/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 pound mushrooms, sliced
  • 2 garlic, chopped
  • 2 tablespoons chopped fresh parsley

    Instructions:

  • Bring chicken broth to a boil in a saucepan.
  • Melt butter in a large skillet over medium heat.
  • Add onion, and saute for 5 minutes.
  • Add the barley, thyme, bay leaf and 2 cups of the hot broth.
  • Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes.
  • Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more.
  • This process takes about 50 minutes.
  • Meanwhile, heat olive oil in a large skillet.
  • Saute mushrooms in the hot oil until tender.
  • Add garlic, and cook for about 3 more minutes.
  • Stir in the barley mixture and parsley.
  • Remove bay leaf, and serve.



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