Barley and Mushroom Risotto
Serves | 4 |
Prep time | 10 minutes |
Cook time | 40 minutes |
Total time | 50 minutes |
Ingredients
- 3 tablespoons extra virgin olive oil (divided)
- 1 Medium onion (finely chopped)
- 2 teaspoons garlic (minced)
- 1 cup pearl barley
- 1 cup dry white wine
- 4 cups low sodium chicken stock
- 1/2 cup parmesan cheese (finely grated)
- 400g sliced mushrooms (stemmed shitake, oyster or cremini)
- 2 teaspoons fresh thyme (or 3/4 teaspoon dry)
- salt and pepper (to taste)
Note
Substitute arborio rice for a more traditional and gluten-free option. You likely won't need as much stock though.
Directions
1. | Heat 2 Tbsp EVOO over medium low heat, add onion and garlic and sauté until translucent, 2-3 minutes |
2. | Add barley and stir until well coated with oil and sauté for another minute. |
3. | Add white wine and simmer until liquid is absorbed |
4. | Meanwhile on a separate burner in a small sauce pan, heat chicken stock over low heat |
5. | One ladle-full at a time, add warm chicken stock to the barley. Stir every 2-3 minutes adding more stock as it becomes absorbed. Continue until barley is tender, about 40-45 minutes. |
6. | Meanwhile, in a separate pan heat 1 Tbsp EVOO over medium heat. Add thyme and sliced mushrooms and sauté until browned 5-6 minutes. |
7. | Add barley to to mushrooms and combine. Add parmesan cheese and salt and pepper to taste and serve immediately. |