I like the chewy texture of barley compared to that rice, so I had high hopes for this recipe. I wasn't disappointed! I melted 3 TBsps. of butter then lightly brown the barley. Added the the onions and let those cook down. Meanwhile, I put the 4 1/2 cups of stock up to boil. Once the barley/onions were ready I added them to the hot broth. Seasoned with 1 tsp. of thyme, 1 bay leave, 2 pinches of salt, a few cracks of pepper from the mill and a pinch or so of nutmeg. I cooked the mushrooms in a little butter until soft, then added the garlic and cooked until fragrant. When the risotto was nearly done I added 1/2 cup of milk. When it was all done I tossed the mushrooms mixture into the risotto. Lovely texture and taste, BUT... It needs some kind of cheese. I know many are saying Parmesan, but I would opt for Romano and use a little more nutmeg next time. Served this with "Baked Lemon Chicken with Mushroom Sauce" from AR.
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I like the chewy texture of barley compared to that rice, so I had high hopes for this recipe....