Red Wine Barley Risotto With Chard And Mushrooms

• 3 2/3 cups chicken or vegetable stock
• 2/3 cup merlot wine
• 2 cup pearl barley
• 2 tbsp olive oil
• 3 1/2 oz shiitake mushrooms, sliced (about 1 cup)
• 4 3/4 oz baby portobello mushrooms, quartered (about 2 cups)
• 1 None shallot, chopped
• 2 cloves garlic, crushed
• 1/2 lb chard, green part only, chopped roughly (about 1 1/2 cups)
• 1 tbsp cold butter
• 1/2 cup Parmesan (or vegetarian alternative), grated

1. Pour stock and wine into a medium saucepan and bring to boil. Stir in barley and boil, uncovered, for 25 mins, until tender. Skim any impurities that come to the surface.
2. After 5 mins, heat olive oil in a large saucepan over medium-high heat. Add mushrooms and shallot, cook for 8-10 mins, until lightly golden.
3. Stir in garlic and chard, cook for 2-3 mins, until wilted. Turn the heat off.
4. Pour barley, stock and wine into the larger saucepan with the mushrooms and chard. Stir in butter and half the Parmesan. Cover with a tight-fitting lid, set aside for 5 mins.
5. Season with salt and pepper and spoon into serving bowls. Top with the remaining Parmesan.

chicken, merlot wine, pearl barley, olive oil, shiitake mushrooms, baby portobello mushrooms, shallot, garlic, chard, cold butter, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/25191 (may not work)