Mushroom and Barley Risotto
Tender barley stirred with earthy mushrooms and aromatic herbs, a heartier but still light grain-based dinner.
45minutes
4servings
280calories
10gprotein
$2.40per serving
Ingredients (serves 4)
- 1.5 cups pearl barley
- 8 oz mushrooms
- 1 onion
- 4 cups vegetable stock
- 1/2 cup white wine
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/4 cup parmesan
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Dice mushrooms and onion. Heat olive oil in a large pot over medium heat.
- 2
Add onion and garlic, cook until softened, about 3 minutes.
- 3
Add mushrooms and cook until they release their moisture, about 5 minutes.
- 4
Stir in barley and toast for 1 minute. Add white wine and stir until absorbed.
- 5
Add vegetable stock one cup at a time, stirring frequently and allowing each cup to absorb before adding the next, about 30 to 35 minutes total.
- 6
Stir in parmesan, salt, and pepper. Serve hot.
