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Mushroom Barley Risotto Recipe

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This recipe for Mushroom Barley Risotto, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Schilloff

Category:
Category:

Ingredients:  
Ingredients:  
1 small white onion, finely diced
1 package (10 oz) sliced mushrooms
1 1/2 cups medium pearl barley
2 containers Beef broth
Olive oil
Salt and pepper

Directions:
Directions:
Finely dice onions, and rough-chop mushrooms. Coat the bottom of a large saute pan with a couple of tablespoons of olive oil. Add onions, cook for 3 minutes on medium high heat, then add mushrooms and season liberally with pepper and salt. Cook for an additional 10-12 minutes until onions and mushrooms have started to brown. Add barley, stir well to coat and cook for 2-3 minutes. Cover mixture with just enough broth to cover mixture, then bring to boil, cover and then reduce heat to a simmer. Once broth is absorbed (about 5-7 minutes), add more broth and repeat process, until barley is tender. Then add 1 tablespoon of butter, stir well and check seasonings. Remove from heat and serve. Takes about 30 minutes from start to finish.

Personal Notes:
Personal Notes:
This is a wonderful side dish for beef or chicken. Can be made ahead and then reheated on the stove by adding a little extra broth.

 

 

 

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