Apple Barley Risotto Recipe

• Here's a new twist on risotto, made with barley instead of the traditional Italian Arborio rice, which makes a perfect fall apple accompaniment to roasted chicken.
• 2 Tbsp. butter
• 1 c. minced mushrooms
• 1/4 c. finely diced red onion
• 1 1/2 tsp chopped garlic
• 1/2 c. dry white wine
• 1 x Braeburn or possibly Fuji apple, unpeeled, cored and cut into 1/4 inch dice
• 1/2 c. pearl barley
• 2 1/2 c. chicken or possibly vegetable broth
• 1 c. water
• 1/4 c. grated high-quality Parmesan cheese
• 1/4 c. coarsely minced hazelnuts, lightly toasted
• 1/8 tsp black pepper

1. Salt (if using canned broth, less salt will be needed)
2. In large heavy-bottom saucepan, heat butter over medium-high heat.
3. Add in mushrooms and onion and saute/fry till mushrooms are limp, about 5 min.
4. Add in garlic and stir about 1/2 minute.
5. Immediately add in wine.
6. Increase heat to high and reduce wine till syrupy, about 3 min.
7. Reduce heat to medium and stir in diced apple and barley.
8. In bowl or possibly large measuring c., mix together broth and water.
9. Add in 1 c. to barley and simmer till almost all liquid is absorbed, 6 to 8 min.
10. Stir in another 1 c. broth mix and continue cooking, stirring often, till all liquid is absorbed.
11. Repeat process again till all liquid has been used and barley is tender.
12. Remove from heat and mix in cheese, nuts and pepper.
13. Taste and season with additional salt, if needed.
14. Makes 4 servings.
15. Note: Allow 50 to 60 min totalcooking time for this recipe.

barley instead, butter, mushrooms, red onion, garlic, white wine, braeburn, pearl barley, chicken, water, parmesan cheese, hazelnuts, black pepper

Taken from cookeatshare.com/recipes/apple-barley-risotto-66213 (may not work)