Vegetarian

Barley risotto with Mushrooms and Goat Cheese is for Dinner.

Barley risotto with Mushrooms and Goat Cheese takes several minutes to prepare.

Barley risotto with Mushrooms and Goat Cheese takes several minutes to cook.

Barley risotto with Mushrooms and Goat Cheese makes 4 servings.

The ingredients for Barley risotto with Mushrooms and Goat Cheese are:

1 oz dried porcini mushrooms
4 cups veg stock
1/4 cup red wine
1 Tbsp butter
1 Tbsp olive oil
1 Leek trimmed and thinly sliced
2 garlic cloves, chopped
1 2/3 cups cups pearl barley
14oz fresh brown mushrooms, sliced
2 oz goat cheese
small handful fresh flat-leaf parsley, chopped
sea salt and pepper

Here is how you make Barley risotto with Mushrooms and Goat Cheese:

Put dried mushrooms in a heatproof bowl and cover with 1/2 cup boiling water. soak 20 min. Drain and reserve soaking liquid. Roughly chop mushroms and set aside.combine the stock, red wine, and soaking liquid in saucepan set over low heat.Heat the butter and oil in heavy saucepan set over med heat. Add the leak and garlic and cook for 4 to 5 min, until the leek has softened. Stir in the barley and cook for 1 min, until shiny and glossy.Stir in the fresh and dried mushrooms and cook for 2-3 min until mushrooms have wilted.Add about 1/2 cup of the hot stock mixture to the barley and stir constantly, until almost all the liquid has been absorbed. continue adding the liquid a little at a time and stirring for 45 min, until all the liquid has been added and the barley is tender.Stir in the goat cheese. Season to taste. sprinkle with parsley and serve.Number of Servings: 4Recipe submitted by SparkPeople user MVBYRD.

The nutritional information for Barley risotto with Mushrooms and Goat Cheese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 453.3

• Total Fat: 10.5 g
• Cholesterol: 14.2 mg
• Sodium: 1,032.3 mg
• Total Carbs: 74.4 g
• Dietary Fiber: 14.5 g
• Protein: 13.1 g