Mushroom Barley Risotto

Name: Mushroom Barley Risotto
Ingredients: canola or olive oil, for cooking; 2 tbsp butter (optional - you could use only oil); 1 onion, finely chopped; 1 cup pearl or pot barley; 5 cups stock (I used a 1L tetra pack of stock plus about a cup of water that the dried mushrooms had soaked in); 2 cups (or as many or as little as you like) chopped mushrooms - button, brown, Portobello, or 1 cup dried mushrooms, rehydrated in boiling water; 1 garlic clove, crushed

AuthorJulie

Yields1 Serving

canola or olive oil, for cooking

2 tbsp butter (optional - you could use only oil)

1 onion, finely chopped

1 cup pearl or pot barley

5 cups stock (I used a 1L tetra pack of stock plus about a cup of water that the dried mushrooms had soaked in)

2 cups (or as many or as little as you like) chopped mushrooms - button, brown, Portobello, or 1 cup dried mushrooms, rehydrated in boiling water

1 garlic clove, crushed

In a medium pot, heat a drizzle of oil with a tablespoon of butter over medium heat and sauté the onion for a few minutes, until it's soft and translucent. Add the barley and cook for another minute, then pour in about a cup of stock or other liquid.

Cook, stirring often, until most of the liquid has been absorbed. Add another cup and cook in the same way, adding stock and stirring until all the stock is absorbed. It should take almost an hour.

Meanwhile, heat another drizzle of oil and the remaining tablespoon of butter in a large skillet and sauté the mushrooms until they release their moisture and start to turn golden. Stir into the risotto and season with salt and pepper.

Categorygrains, vegetables

Ingredients