Barley Mushroom Risotto
Serves 2-3
Ingredients:
4 ½ cups Vegetable broth
1 Tbsp Butter or alternative
½ medium Onion, chopped
1 cup Pearl barley
2 tsp Dried thyme
1 Bay leaf
1 Pound Sliced mushrooms, any kind
1 clove Garlic, finely chopped
To taste Salt
Handful Chopped Parsley
Sprinkle Parmesan cheese (optional)
Method:
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Bring vegetable broth to a boil in pot. Set aside.
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Melt the butter in a large nonstick skillet over low heat. Add onion and cook until fragrant on medium heat (~5 minutes).
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Add mushrooms and garlic and cook another 3-5 minutes.
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Stir in barley, thyme, bay leaf, and 2 cups vegetable broth. Bring to a boil and then reduce heat to a simmer.
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Let simmer, stirring occasionally until most of the vegetable broth has been absorbed.
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Add another half cup of vegetable broth, and repeat this procedure until all the broth has been used up and the barley has been cooked. (~30-40 minutes). If necessary, add additional broth or water to ensure the barley is cooked.
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Stir in salt to taste, parsley, and parmesan cheese. Serve immediately and enjoy!
