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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:

  1. Bring vegetable broth to a boil in pot. Set aside.

  2. Melt the butter in a large nonstick skillet over low heat. Add onion and cook until fragrant on medium heat (~5 minutes).

  3. Add mushrooms and garlic and cook another 3-5 minutes.

  4. Stir in barley, thyme, bay leaf, and 2 cups vegetable broth. Bring to a boil and then reduce heat to a simmer.

  5. Let simmer, stirring occasionally until most of the vegetable broth has been absorbed.

  6. 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.

  7. Stir in salt to taste, parsley, and parmesan cheese. Serve immediately and enjoy!

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