Mushroom Barley Risotto

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Mushroom Barley Risotto

 

4 cups vegetable broth

2 tablespoons olive oil

1 small onion, chopped

3/4 cup pearl barley, sorted and rinsed

1/3 cup dry white wine

1/2 pound portabella mushrooms or white button mushrooms, trimmed and sliced

2 tablespoons chopped shallots

2 tablespoons chopped fresh basil

salt and freshly ground pepper

3 tablespoons grated Parmesan cheese

 

In a saucepan, bring the broth to a boil. Cover the pan and turn off the heat.

Heat 1 tablespoon of the olive oil in a deep skillet over a medium flame. Add

the onion and sauté until soft. Reduce the heat to low. Add the barley and stir

it to coat with oil. Add the wine and cook, stirring, until wine is absorbed.

Add the hot broth, 1/2 cup at a time, stirring frequently and adding 1/2 cup

more of broth each time the previous addition is almost absorbed. This should

take about 30 minutes (you may have a little broth left over. If the barley is

not yet tender and all the broth is gone, add a little water and cook until it

is tender.

Put remaining 1 tablespoon of the olive oil in a skillet over a medium-high

flame. Add the mushrooms and shallots and sauté until mushrooms are golden and

shallots are soft, about 5 minutes. (If the mixture begins to stick, remove the

skillet from the flame and spray the mushrooms with nonstick cooking spray.

Return the skillet to the heat and cook until the mushrooms are golden and

shallots are soft.)

Stir the mushroom mixture and basil into the barley. Season with salt and

pepper. Serve immediately, sprinkled with Parmesan cheese.

Makes 4 servings.

Calories 257, Fat 8 g, Carbs 36 g, Sodium 167 mg, Fiber 7 g,

 

 

 

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