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Risotto with Mushrooms & Barley Recipe

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This recipe for Risotto with Mushrooms & Barley is from Marilyn's Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ cups chicken stock
1 tsp. butter
½ cup finely chopped onion
½ cup peal barley
¾ tsp. dried thyme
1 small bay leaf
1 tsp. olive oil
8 oz. fresh mushrooms, sliced
½ garlic, minced
1 tbsp. fresh parsley + garnish
Directions:
Directions:
Bring chicken stock to boil in a heavy, medium sized saucepan. Remove from heat, cover and set aside.

Melt butter in a large nonstick skillet over low heat. Add onion and saute 4 - 5 minutes. Add barley, thyme, bay leaf and 1 cup of warm chicken stock; bring to a boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock ½ cup at a time, so that stock is absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.

Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms, saute until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 2-3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Garnish with parsley and serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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