Mushroom And Barley Risotto Recipe

Name: Mushroom And Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 1/2 ounce dried porcini mushrooms; 2 tablespoons olive oil; 1 1/2 cups chopped onion; 1 (8-ounce) package cremini mushrooms, sliced; 5 garlic cloves, minced; 2 cups uncooked pearl barley; 3 tablespoons brandy; 1 3/4 cups water; 1 cup fat-free, lower-sodium chicken broth; 2 ounces fresh pecorino Romano cheese, divided; 1/2 teaspoon kosher salt; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

2 cups boiling water
1/2 ounce dried porcini mushrooms
2 tablespoons olive oil
1 1/2 cups chopped onion
1 (8-ounce) package cremini mushrooms, sliced
5 garlic cloves, minced
2 cups uncooked pearl barley
3 tablespoons brandy
1 3/4 cups water
1 cup fat-free, lower-sodium chicken broth
2 ounces fresh pecorino Romano cheese, divided
1/2 teaspoon kosher salt
1/4 cup chopped fresh flat-leaf parsley

1
Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.
2
Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.
3
Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.

1517

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups boiling water, 1/2 ounce dried porcini mushrooms, 2 tablespoons olive oil, 1 1/2 cups chopped onion, and more.

Yes, Mushroom And Barley Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Barley Risotto

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