BARLEY MUSHROOM RISOTTO

Barley Mushroom Risotto image

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.

Provided by MOLSON7

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

5 cups chicken broth
1 tablespoon butter
1 onion, chopped
1 cup pearl barley
¾ teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley

Steps:

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.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 31.6 g, Cholesterol 9.3 mg, Fat 5.3 g, Fiber 6.3 g, Protein 6.9 g, SaturatedFat 1.7 g, Sodium 822 mg, Sugar 3.2 g