Mushroom Barley Risotto
A hearty and flavorful risotto made with pearl barley instead of rice, featuring a medley of fresh mushrooms and aromatic herbs. This comforting dish combines the earthiness of assorted mushrooms with the nutty texture of barley, all cooked in a rich chicken stock.
Ingredients
- •4½ cups chicken stock
- •2 teaspoons butter
- •1 cup onion
- •1 cup pearl barley
- •2 teaspoons fresh thyme
- •1 leaf bay leaf
- •2 teaspoons olive oil
- •1 pound assorted fresh mushrooms
- •1 clove garlic
- •2 tablespoons fresh Italian parsley
Cooking Instructions
- 1.
Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
5 min
- 2.
Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
60 min
- 3.
Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.
10 min
