Buttery Barley Risotto With Parmesan Cheese

Buttery Barley Risotto With Parmesan Cheese
Buttery Barley Risotto With Parmesan Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6 1/2

    cups low-salt chicken broth

  • 6

    tablespoons unsalted European-style butter

  • 1

    medium onion finely chopped

  • 2

    medium garlic cloves minced

  • 2

    cups pearl barley - (abt 13 oz) rinsed, drained

  • 1

    package portobello mushrooms, 3" dia - (6 oz) stemmed, gills

  • scraped, caps sliced

  • 1/2

    cup freshly-grated Parmesan cheese - (abt 1 1/2 oz)

  • 1

    tablespoon chopped fresh chives

  • 1

    tablespoon chopped fresh Italian parsley

  • 1

    tablespoon chopped fresh basil

Directions

Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes. Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve. This recipe yields 6 first-course servings.

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