Mushroom Barley Risotto

• 2 tablespoons unsalted butter
• 1/4 pound mushrooms, sliced
• 1 garlic clove, minced
• 1/4 teaspoon salt, or to taste
• 1/2 cup pearl barley
• 2 1/2 cups water
• 1/4 cup freshly grated Parmesan, or to taste
• 2 tablespoons minced fresh parsley leaves

1. In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted, stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes.
2. Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente.
3. Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste.

unsalted butter, mushrooms, garlic, salt, pearl barley, water, freshly grated parmesan, parsley

Taken from www.epicurious.com/recipes/food/views/mushroom-barley-risotto-10727 (may not work)