Side Dish

Mushroom Risotto-style Barley is for Side Dish.

Mushroom Risotto-style Barley takes 10 minutes to prepare.

Mushroom Risotto-style Barley takes 30 minutes to cook.

Mushroom Risotto-style Barley makes 6 servings.

The ingredients for Mushroom Risotto-style Barley are:

2 tbsp. olive oil
6 cups sliced fresh mushrooms

1 tsp. coarse sea salt
2 tbsp. chopped fresh rosemary
1 1/2 cups pot barley

3/4 cup white wine
3 cups beef (or mushroom) stock

1/4 cup butter
3/4 cup shredded parmesan

Here is how you make Mushroom Risotto-style Barley:

Heat the stock in a small pot. Keep warm.Heat the olive oil in a pot big enough for everything. Add the mushrooms and cook on high-ish heat until nicely browned and most of the water has evaporated. Add the salt, rosemary, pepper to taste and barley. Stir around for a couple of minutes until the barley starts to toast.Add the wine. Allow to boil, stirring occasionally, for about 5 minutes. Add ladle-fuls of the stock to the barley, stirring after each addition, until you have a creamy texture, the barley is cooked and the stock is almost all incorporated.Stir in the butter and parmesan and serve. Serves 6 as a side or 4 as a main.Number of Servings: 6Recipe submitted by SparkPeople user ARDONINI.

The nutritional information for Mushroom Risotto-style Barley is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 379.1

• Total Fat: 16.0 g
• Cholesterol: 27.7 mg
• Sodium: 863.2 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 8.8 g
• Protein: 13.5 g