Spinach Mushroom Barley Risotto

[Guest guest]

Spinach Mushroom Barley Risotto

 

Serves 4 as a main dish (8 as an appetizer or side dish)

 

1/4 cup olive oil

1 large yellow onion, chopped (about 1 1/2 to 2 cups)

2 large cloves garlic, chopped

4 cups sliced mushrooms

1 teaspoon dried thyme

2 cups hulled barley, rinsed

6 cups organic vegetable broth

1 teaspoon salt

Pinch freshly ground black pepper

8 oz pre-washed organic baby spinach (6 cups packed)

1 teaspoon soy sauce

1/2 cup grated organic Parmigiano Reggiano cheese, plus more for garnish

 

In a large soup pot or saucepan, sauté the onions in the olive oil over medium

heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 to 2

minutes. Add the mushrooms and sauté the mixture until the mushrooms begin to

soften (about 5 minutes). Add the thyme and rinsed barley, and stir for a few

minutes, until mixture begins to feel dry. Stir in the vegetable broth and bring

to boil, then reduce heat to low and simmer, covered, for 1 hour, stirring

occasionally.

 

Remove the lid and raise the heat to medium. Add the baby spinach and soy sauce,

and continue to cook, stirring often, until the spinach is fully wilted and most

of the broth has incorporated (3 to 5 minutes). Stir in the cheese. Cover,

remove from heat, and let rest for a few minutes. Serve topped with more of the

grated cheese. Enjoy!