Mushroom Barley Risotto

By JanF1201

Ingredients

• 4 1/2 cups chicken stock
• 2 teaspoons butter
• 1 cup finely chopped onions
• 1 cup pearl barley
• 2 teaspoons fresh thyme, chopped, or 3/4 tsp dried
• 1 bay leaf
• 2 teaspoons olive oil
• 1 lb assorted sliced fresh mushrooms
• 1 clove garlic, minced
• 2 tablespoons fresh Italian parsley, chopped

Details

Servings 6

Preparation

Step 1

Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside. Melt 2 tsp butter in large nonstick skillet over low heat. Add onion and saute until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock, bring mixture to a boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more, and stirring frequently until barely is tender, about 50 minutes.

Meanwhile heat oil in another large skillet over high heat. Add mushrooms and saute until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium. Cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Serve immediately.