Wild Mushroom and Barley Risotto

1. 1

   In a large skillet cook mushrooms, onion and garlic in hot oil over medium heat for 5 to 10 minutes until mushrooms are tender.

2. 2

   Add wine and bring to a boil.

3. 3

   Reduce heat and simmer uncovered for 5 minutes or until liquid is almost evaporated.

4. 4

   In a separate pot bring chicken broth to a boil.

5. 5

   Keep hot over low heat.

6. 6

   Add barley to mushroom mixture and stir to coat.

7. 7

   Add 1 cup of hot stock.

8. 8

   Cook over medium heat until absorbed stirring occasionally.

9. 9

   This should take approximately 15 minutes.

10. 10

    If the liquid absorbs too quickly, reduce heat.

11. 11

    Repeat with remaining cups of hot stock, adding 1 cup at a time, cooking until liquid is absorbed.

12. 12

    This should take about 30 minutes.

13. 13

    Cook until the barley is slightly creamy and just tender.

14. 14

    Sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.