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BARLEY & MUSHROOM RISOTTO

Active Time : 20 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 6
INGREDIENTS
  • 7 cups reduced sodium chicken broth
  • 1/4 cup butter
  • 1 cup chopped onion
  • 1 teaspoon chopped garlic
  • 2 (8 ounce) packages baby bella mushrooms roughly chopped
  • 1 16 ounce package pearl barley
  • 1/2 cup fancy shredded Italian style Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons heavy whipping cream
DIRECTIONS

In medium saucepan over medium-high heat, bring broth to a simmer. Reduce heat to low; keep warm.

Meanwhile, in large saucepan, melt butter over medium heat. Add onions and garlic; sauté until onions are softened (about 3-5 minutes). Add mushrooms; salt and pepper to taste. Continue sautéing 5 minutes.

Add barley; sauté 1 minute. Add half of broth; reduce heat and simmer until broth is absorbed, stirring occasionally. Add remaining broth; continue simmering until barley is tender and creamy, stirring occasionally (about 45 minutes).

Stir in cheese, parsley and cream; salt and pepper to taste. Serve immediately.