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Barley Risotto with Wild Mushrooms by


3/4 c barley
1/4 c evoo
1/4 c chopped yellow onion
1/2 t minced garlic
1 1/2 c (2oz) assorted seasonal mushrooms
1 bay leaf
3-3.5 c vegetable stock, heated
1/2 t chopped fresh thyme
1 t chopped fresh oregano
grated parmesan cheese


Place 1/2 c dry barley in a med saute pan. Toast the barley, stirring constantly, over med heat until it's golden brown and has a roast-nutty smell, 3-5 min. Remove barley from pan and set aside.

Heat med saucepan over med-high heat and add the evoo. Add the onion and garlic. Cook until the onion has softened, about 2 min. Add the mushrooms and cook for 1 min. Stir in the toasted barley, the remaining barley, and bay leaf.

Stir 1/2 c of hot stock into the barley and reduce heat to simmer (keep the remaining stock hot). Cook, stirring constantly until absorbed. Continue adding 1/2 c of stock at a time to the barley and cook until absorbed. Cook the barley until tender, 20-30 min. Stir in thyme, oregano, s&p, and cheese. Remove the bay leaf and serve.

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