Barley Mushroom Risotto

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• 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.