Barley Risotto

1. 1

   in olive oil, saute onion and garlic until softened.

2. 2

   add mushrooms, cook until browning.

3. 3

   add barley and cook for 5 minutes until lightly toasted.

4. 4

   add white wine, add 3 c stock, tomato, salt& pepper.

5. 5

   bring to boil, cover and simmer 25 minutes, stirring occasionally.

6. 6

   add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.