Barley Risotto With Mixed Mushrooms

1. 1

   Melt 1 tbsp of the butter in a large saucepan on medium heat. Saute the onion and garlic for 5 mins, until onion is golden.

2. 2

   Stir in the bacon for the last 2 mins. Add the barley, stock and 5 cups water and bring to a boil. Reduce the heat to low and simmer, covered, for 25 mins. Remove the lid and cook for a further 15 mins, until the barley is tender and the liquid is absorbed.

3. 3

   Meanwhile, melt the remaining 2 tbsp butter in a large skillet on high heat. Cook the mushrooms for 5 mins, stirring, until golden. Fold the mushroom, tarragon and Parmesan cheese into the barley. Season to taste.

4. 4

   Top with additional tarragon and shaved Parmesan to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.