
Yield: 4
Mushroom Barley Risotto

Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 1 tbsp oil
- 2 cups sliced mushrooms
- 2 leeks, rinsed and sliced
- 2 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 1 cup pearl barley
- ½ cup white wine
- 4 cups mushroom broth
- 1 tbsp butter
- ¼ cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and leeks and cook, stirring often, until the leeks have softened and mushrooms begin to brown, about 6 minutes. Add garlic, thyme, and barley and cook, stirring, until fragrant, about 1 minute. Add white wine and cook for another minute. Add broth and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the barley is tender and most of the liquid has been absorbed, 35 to 40 minutes. Stir in the butter, Parmesan cheese, and parsley. Season with salt and pepper to taste.
- Serve immediately or store in the refrigerator for up to 4 days.
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