Mushroom Barley Risotto
EntréeLunch / DinnerSide Dish, Italian
Contributed by, BMC's Teaching Kitchen
Celery - 3 stalks Onion - 1 small Olive oil - 2 tablespoons Garlic - 3 cloves Pearled barley - 1 cup Sliced mushrooms - 1 container (8-10 oz) (or substitute for your favorite vegetable) Broth - 3 cups Salt - 1 pinch Pepper - 1 pinch Dried thyme - 1 teaspoon Parsley - ⅓ bunch Shredded parmesan cheese - ½ cup
Finely chop the celery and onion. Chop the parsley and set aside.
Put the olive oil into a frying pan and turn the heat to medium-high. Add the celery and onion to the frying pan and cook for 5 minutes (or until soft), stirring frequently.
While the vegetables are cooking, mince the garlic. Add the garlic, barley and mushrooms to the frying pan and cook for 1 minute.
Add the broth, salt, pepper, and dried thyme to the frying pan and stir until all ingredients are combined. Turn the heat to medium-low, cover, and cook for 35-40 minutes. Let cool for 5 minutes.
Separate risotto into four servings.Top each serving with a pinch of chopped parsley and 2 heaping tablespoons of parmesan cheese.