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"The belly rules the mind."--Spanish Proverb

BARLEY MUSHROOM RISOTTO Recipe

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This recipe for BARLEY MUSHROOM RISOTTO is from KELLY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups chicken stock
1 cup white wine
¼ cup olive oil
1 cup pearl barley or risotto
½ medium onion, diced
2 cloves garlic crushed
1 cup mushrooms sliced
¼ cup parmesan cheese grated
s&p to taste
¼ cup fresh parsley chopped
Directions:
Directions:
In a medium saucepan,combine chicken stock and wine and heat until simmering.

Heat olive oil in a heavy bottomed pot and sauté barley until slightly toasted, about 5 minutes.

Add onion and garlic and cook until transparent. Add the mushrooms and sauté for another 5 minutes.

Add the hot stock half a cup at a time, stirring until all the liquid has been absorbed into the barley, about 30 minutes.

Test a kernel of barley for doneness. It should be al dente; if it's still too firm you may need to add another ½ cup of water and continue cooking until done.

Turn off heat and stir in the parmesan cheese.

Place lid on the pot and let sit for about 5 minutes.

Season with s&p, and chopped parsley.

 

 

 

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