Mushroom Barley Risotto

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 3/4 lb cremini mushroom, cleaned and sliced
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 2 garlic cloves, minced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 tablespoon unsalted butter
• 1/2 cup parmesan cheese, shredded

Recipe

• 1 heat the olive oil in a large, heavy-bottomed saucepan over medium heat until shimmering. add onion and cook, stirring occasionally, until it starts to brown, about 5 minutes.
• 2 add the mushrooms and saute until they have released all of their liquid and are golden brown, about 10 minutes. you can add 1 to 3 tablespoons of water if they start to stick.
• 3 stir in the herbs and garlic, then add the barley and stir to coat for 1 minute. add 4 cups of the broth and bring to a boil over high heat.
• 4 cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed. reduce the heat to medium and add more broth, ½ cup at a time, stirring until each addition is absorbed, until the barley is tender but still slightly firm. you may not use all of the broth, but you will use most of it.
• 5 remove the pan from the heat and add the butter and cheese, stirring until incorporated. season with salt and pepper, to taste.