Review Recipe

Mushroom Barley Risotto

Author Jeff
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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

  1. Heat olive oil in a saucepan
  2. Add onion and cook 4 minutes until soft
  3. Add mushrooms & garlic and cook 5 minutes stirring occasionally
  4. Add barley and cook 2 minutes
  5. Pour in white wine and cook until evaporated
  6. Add 3 cups of chicken broths and dijon mustard
  7. Bring to a boil, reduce heat, cover and simmer 55 minutes until liquid evaporates stirring occasionally
  8. If liquid evaporates before barley is cooked, add remaining broth
  9. Once barley is soft, stir in 1/2 of the cheese, salt and parsley
  10. Top with remaining cheese and if desired, truffle oil