BARLEY, RISOTTO STYLE

Barley, Risotto Style image

Provided by Marian Burros

Time 20m

Yield 6 servings as first course

Number Of Ingredients 11

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Ingredients

4 tablespoons butter
1/2 cup coarsely chopped onion
1 rib celery, sliced thin
1/2 cup white wine
Freshly ground black pepper to taste
1/2 pound cooked barley (cooked with 1 beef and 1 chicken bouillon cube)
1 1/2 cups chicken broth
1/2 cup grated Pardo (Parmesan) cheese
1 tablespoon butter
8 medium mushrooms, sliced thin
Additional cheese, about 1/2 cup

Steps:

Saute the onion and celery quickly in butter, about 3 minutes.
Add wine; reduce wine over high heat. Season with pepper.
Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.
Stir in cheese, butter and mushrooms.
Serve with additional cheese.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 214 milligrams, Sugar 2 grams, TransFat 1 gram