Mushroom and Barley Risotto
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 45 minutes
Serves 2 people
Categories: Bulk Bases, Pasta, Vegetarian
Ingredients
- 2 cups vegetable, mushroom or reduced-sodium chicken broth
- 1/2 cups water
- 1 tablespoons extra-virgin olive oil
- 1/3 small onion, minced
- 1 cloves garlic, minced
- 1 cups mixed wild mushrooms, coarsely chopped
- 1/2 cups pearl barley, rinsed
- 1/2 cup red wine
- 2 cups baby arugula
- 1/8 cup freshly grated Parmesan cheese
- 1/3 tablespoon butter
- 1 teaspoons balsamic vinegar
- Freshly ground pepper, to taste
Directions
-
Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer.
-
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.
-
Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)
-
Stir in arugula and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter and vinegar. Season with pepper.