Pearled Barley And Mushroom Risotto

• 1 Tablespoon Olive Oil
• 1/2 whole Onion, Chopped
• 2 cloves Garlic, Smashed Then Minced
• 1-1/4 cup Pearled Barley
• 1/2 cups Dry White Wine (or For A Twist, Sweet Marsala)
• 1/2 teaspoons Dried Basil Flakes
• 1/2 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 4 cups Reduced Sodium Chicken Broth (or Vegetable Broth Or Water, For A Vegetarian Dish)
• 3/4 pounds Brown Mushrooms, Diced
• 1/4 cups Finely Grated Parmigiano-Reggiano, Plus More For Serving
• 1/4 cups Finely Chopped Fresh Parsley

1. Heat olive oil in in a large pot over medium-high heat, the saute onion until nearly translucent. Add garlic and continue to cook, stirring, until garlic is softened and fragrant. Stir in pearled barley to coat with oil and let roast 1-2 minutes, stirring occasionally. Add wine and let boil until reduced by half, then add salt, pepper, basil flakes, and chicken broth (or water, if using).
2. Simmer barley on very low heat for 2-3 hours, stirring occasionally, until barley is tender (it will still have an al dente bite to it, thanks to the hearty exterior). Alternatively, cook 45 minutes over medium-low heat, stirring more frequently.
3. While barley is cooking, clean and chop mushrooms into a small dice. When barley is nearly done, add mushrooms and continue cooking until mushrooms are done.
4. When barley is finished cooking, stir in 1/4 cup grated parmesan and check seasoning, adding more salt and pepper as needed.
5. Serve sprinkled with finely chopped fresh parsley and pass around the extra Parmigiano at the table.

olive oil, onion, garlic, barley, dry white wine, dried basil, salt, ubc, chicken broth, brown mushrooms, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/pearled-barley-and-mushroom-risotto/ (may not work)