Mushroom Barley Risotto

Ingredients for Mushroom Barley Risotto

• 1075ml chicken stock or canned low-salt chicken broth

• 2 teaspoons butter

• 230g finely chopped onion

• 160g pearl barley

• 2 teaspoons chopped fresh thyme or 3/4 teaspoons dried

• 1 bay leaf

• 2 teskedar olivolja

• 450g assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced

• 1 garlic clove, minced

• 2 tablespoons chopped fresh Italian parsley

Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.

Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 475ml warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 120ml at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.

Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté 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. Spoon risotto into bowls and serve immediately.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.