Barley Risotto With Mixed Mushrooms

• 3 tbsp butter
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 4 oz vegetarian bacon, chopped
• 1 3/4 cups barley
• 2 cups reduced sodium vegetable stock
• 9 oz mixed fresh mushrooms, such as cremini, shiitake and oyster, sliced if large
• 1/4 cup chopped tarragon or parsley, plus additional leaves, to garnish
• 1/2 cup grated Parmesan cheese, plus additional, shaved, to serve

1. Melt 1 tbsp of the butter in a large saucepan on medium heat. Saute the onion and garlic for 5 mins, until onion is golden.
2. Stir in the bacon for the last 2 mins. Add the barley, stock and 5 cups water and bring to a boil. Reduce the heat to low and simmer, covered, for 25 mins. Remove the lid and cook for a further 15 mins, until the barley is tender and the liquid is absorbed.
3. Meanwhile, melt the remaining 2 tbsp butter in a large skillet on high heat. Cook the mushrooms for 5 mins, stirring, until golden. Fold the mushroom, tarragon and Parmesan cheese into the barley. Season to taste.
4. Top with additional tarragon and shaved Parmesan to serve.

butter, onion, garlic, vegetarian bacon, barley, vegetable stock, mushrooms, tarragon, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/29085 (may not work)