Mushroom Barley Risotto

Name: Mushroom Barley Risotto
Ingredients: 2 tablespoons olive oil; 1 cup chopped yellow onion; 12 ounces cleaned and sliced crimini mushrooms; 3 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh thyme; 2 cloves garlic, minced; 1 cup pearl barley; 6 cups vegetable broth; 1 tablespoon unsalted butter; 1/2 cup parmesan cheese, shredded

10 ingredients

1 steps

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onion
12 ounces cleaned and sliced crimini mushrooms
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 cup pearl barley
6 cups vegetable broth
1 tablespoon unsalted butter
1/2 cup parmesan cheese, shredded

Directions

1

{"0":"1. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Saute onion until it starts to brown, about 5 minutes.","2":"2. Add the mushrooms and saute until they have released all of their liquid and are golden brown, about 10 minutes. You can add 1 to 3 tablespoons of water if they start to stick.","4":"3. Stir in the herbs and garlic, then add the barley and stir to coat for 1 minute. Add 4 cups of the broth and bring to a boil over high heat.","6":"4. Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Reduce the heat to medium and add more broth, 1\/2 cup at a time, stirring until each addition is absorbed, until the barley is tender but still slightly firm. You may not use all of the broth, but you will use most of it.","8":"5. Remove the pan from the heat and add the butter and cheese, stirring until incorporated. Season with salt and pepper, to taste."}