Turkey, Mushroom, and Barley Risotto

• 6 cups (or more) low-salt chicken broth
• 1 cup pearl barley
• 1 ounce dried porcini mushrooms, broken in half if very large
• 2 tablespoons butter
• 1 large (10- to 12-ounce) onion, chopped
• 1 large Bosc pear, halved, cored, cut into 1/2-inch cubes
• 2 cups diced cooked dark turkey meat
• 1/3 cup dry Marsala
• 1/2 cup chopped fresh Italian parsley

1. Bring 6 cups broth, barley, and mushrooms to boil in large saucepan.
2. Cover; cook over medium-low heat until barley is just tender, stirring occasionally and adding more broth by 1/4 cupfuls if barley becomes dry, about 35 minutes.
3. Meanwhile, melt butter in large skillet over medium-high heat.
4. Add onion; sprinkle lightly with salt and pepper.
5. saute until golden brown, about 10 minutes.
6. Add pear and saute until just tender, about 5 minutes.
7. Add turkey.
8. Add barley mixture and Marsala to turkey mixture.
9. Simmer until creamy, adding more broth if dry.
10. Mix in most of parsley.
11. Season with pepper.
12. Mound in bowl.
13. Sprinkle with remaining parsley.

chicken broth, pearl barley, porcini mushrooms, butter, onion, pear, turkey meat, marsala, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/turkey-mushroom-and-barley-risotto-236491 (may not work)