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Barley Mushroom Risotto

SUBMITTED BY: MOLSON7 PHOTO BY: WANDATRENT

"This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different."

PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

5 cups chicken broth
1 tablespoon butter
1 onion, chopped
1 cup pearl barley
3/4 teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley

READ REVIEWS (16)

DIRECTIONS

Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

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Reviewed on Mar. 30, 2006 by Johnny

I liked the flavor but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown color, then added onions and the mushrooms for 5 min and then used beef broth instead. Nice flavor.

7 users found this review helpful

Reviewed on Feb. 4, 2006 by NOZ-N-A-CUK-BUK

Awesome recipe and compatible with Weight Watchers (4 points) especially if you cut the fat. I suggest parching the barley in olive oil and sauteeing the mushrooms in a pan coated with cooking spray. Keep the chicken stock hot to avoid change in temperature of the risotto. Ensures creaminess and more timely cooking.

6 users found this review helpful

Reviewed on May 18, 2006 by MidnightCookies

My boyfriend and I really liked this. I used some of the reviewers recomendations and cooked the barly in butter a lottle befor adding the stock, and i kept the stoch warm. I also added extra mushrooms, and used dried tyme, and skipped the bay leaf, as i didn'r have one. Well, I sort-of changed everything, except for the barly/stock part. Anyway, it was really good and I will refer to this recipe often, barly is a super whole grain!

4 users found this review helpful

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