by Holly
I absolutely love this dish! I love the flavour and texture of barley. This dish doesn’t have the typical risotto flavor and texture, the barley is a little bit nuttier than short grain rice and has a little bit more of an al dente texture.
Mushrooms are easily one of my favorite veggies so I love to be able to incorporate them into my meals. When I saw a packages of beautiful fresh exotic mushrooms in my local store, I created this dish! Instead of a side dish, I enjoyed it for lunch with a salad!
Mushroom Barley Risotto
Ingredients
- 1 Tablespoon Olive Oil
- 1 Small Onion Chopped
- 2 Cloves Garlic Minced
- 2 Tablespoons dry white wine
- 8 oz . Mixed Wild Mushrooms , cleaned and sliced (Use your choice of cremini, white, portebello)
- 3-4 Cups Reduced Sodium Chicken Broth
- 1 Teaspoon Dijon Mustard
- 1 Cup Pearl Barley
- 1 Tablespoon Fresh Chopped Parsley
- 1/4 Cup Finely Shredded Parmesan Cheese
- Pinch of Salt
- 1/2 Tablespoon Truffle Oil (optional)
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Instructions
- Heat olive oil in a saucepan
- Add onion and cook 4 minutes until soft
- Add mushrooms & garlic and cook 5 minutes stirring occasionally
- Add barley and cook 2 minutes
- Pour in white wine and cook until evaporated
- Add 3 cups of chicken broths and dijon mustard
- Bring to a boil, reduce heat, cover and simmer 55 minutes until liquid evaporates stirring occasionally
- If liquid evaporates before barley is cooked, add remaining broth
- Once barley is soft, stir in 1/2 of the cheese, salt and parsley
- Top with remaining cheese and if desired, truffle oil
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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