Pearl Barley Risotto with Mushrooms

Ingredients - Serves 4

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 1/2 cup, grated
• Vegetable broth - 4 cups
• White wine - 1/2 cup
• Mushrooms - 2 cups, sliced
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Pearl barley - 1 cup

Let's Get Started

1. Rinse the pearl barley under cold water and set aside.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
4. Add the mushrooms and cook until they are soft and browned, about 10 minutes.
5. Add the pearl barley and stir to coat in the oil and vegetables.
6. Add the white wine and cook until it has mostly evaporated.
7. Add a ladleful of the vegetable broth and stir until it has been absorbed by the barley. Continue adding the broth, a ladleful at a time, until the barley is tender and creamy. This should take about 45 minutes.
8. Stir in the Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with extra Parmesan cheese and parsley if desired.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Calories: 350
• Fat: 12g
• Carbs: 50g
• Protein: 10g
• Sodium: 500mg
• Sugar: 4g