Barley Mushroom Risotto recipe
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Ingredients
- 5 cups chicken broth 1 tablespoon butter 1 onion, chopped 1 cup pearl barley ¾ teaspoon dried thyme 1 bay leaf 1 tablespoon olive oil 1 pound mushrooms, sliced 2 garlic, chopped 2 tablespoons chopped fresh parsley
Nutrition Info
- 193.9 caloriescarbohydrate: 31.6 gcholesterol: 9.3 mgfat: 5.3 gfiber: 6.3 gprotein: 6.9 gsaturatedFat: 1.7 gservingSize: -sodium: 822 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Barley Mushroom Risotto
Directions
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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.