Italian

Mushroom Barley Risotto takes several minutes to prepare.

Mushroom Barley Risotto takes several minutes to cook.

Mushroom Barley Risotto makes 4 servings.

The ingredients for Mushroom Barley Risotto are:

1 cup Pot Barley
3 cups Vegetable Stock (we make our own and that is what is used in this recipe)
1 cup water
1 tbsp Extra Virgin Olive OIl
1 medium Onion
3 cups sliced mushrooms
75 grams Blue Cheese
3 tsp Thyme
salt to taste

Here is how you make Mushroom Barley Risotto:

Combine the stock and water in a pot and heat. It doesn't need to boil, but it should be nice and warm.In a medium to large pot, saute mushrooms in half the olive oil unless nice and brown and just a little soft. Remove from pot and set aside. Add the rest of the olive oil to the pot and add the onions. Saute until just soft and beginning to brown. Add the barley and stir until they are coated in the olive oil. Let them toast for a minute or two.Begin adding the stock 1 or 2 ladle fulls at a time, constantly stirring the barley. Continue until the barley is done or until you have used all the stock.Stir in the mushrooms, thyme and blue cheese and serve.Number of Servings: 4Recipe submitted by SparkPeople user CATCH23.

The nutritional information for Mushroom Barley Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 321.1

• Total Fat: 9.8 g
• Cholesterol: 14.1 mg
• Sodium: 308.3 mg
• Total Carbs: 48.8 g
• Dietary Fiber: 10.7 g
• Protein: 11.6 g

Mushroom Barley Risotto is Italian cuisine.

The dietary needs meet for Mushroom Barley Risotto is Vegetarian