Barley Mushroom Risotto

1. 1

   Melt butter in 6-quart sauce pot on medium-high heat.

2. 2

   Add oil, onion and garlic; cook and stir 5 minutes or until onion is tender.

3. 3

   Add mushrooms and thyme; cook and stir 5 minutes or until mushrooms are tender.

4. 4

   Stir in broth and barley; bring to boil.

5. 5

   Reduce heat to medium-low; simmer 45 minutes or until barley is tender.

6. 6

   Stir in cheese.

No additional tips available.