RISOTTO-STYLE BARLEY WITH MUSHROOMS
Categories Herb Mushroom Tomato Side Sauté Low Fat Vegetarian High Fiber Parmesan Barley Fall Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes. Add all mushrooms; sauté until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.
- Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.
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Kamala Bk
[email protected]This was a great recipe! I'll definitely be making it again.
Charlene Nicholls
[email protected]I highly recommend this recipe. It's a great way to use up leftover barley.
Sheraz Ahmed Aziz
[email protected]This is one of my favorite recipes. It's so comforting and delicious.
Cabdi yare Cabdi yare
[email protected]I've made this recipe several times, and it's always a crowd-pleaser.
Joy Mays
[email protected]This risotto was delicious! The barley was cooked perfectly, and the mushrooms were savory and flavorful.
frosted_elf
[email protected]I love this recipe! It's so versatile, and I can easily change up the vegetables and herbs to suit my taste.
Ledua McGuire Daurewa
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and it was a hit with my family.
Hailey Samuels
[email protected]I'm not a huge fan of barley, but I really enjoyed this dish. The mushrooms and the creamy sauce made it really delicious.
Ryan wineberg
[email protected]This was my first time making barley risotto, and it was a success! The barley cooked perfectly, and the mushrooms added a lovely umami flavor.
Mubashar khan
[email protected]The only thing I would change about this recipe is the amount of salt. I found it to be a bit too salty for my taste, so I would recommend using less salt next time.
Jibran Bashir
[email protected]This risotto was so easy to make, and it turned out perfectly! The instructions were clear and concise, and I didn't have any trouble following them.
Jenesss Hemans
[email protected]I made this dish for a dinner party last night, and it was a huge hit! Everyone loved the combination of barley and mushrooms, and the creamy sauce was divine.
Humble Sam
[email protected]Overall, this was a fantastic recipe that I would highly recommend to anyone looking for a delicious and hearty vegetarian meal.
Malik Jaan
[email protected]This barley risotto with mushrooms was an absolute delight! The flavors were incredibly rich and savory, and the texture was perfectly al dente. I especially loved the addition of the white wine, which gave the dish a subtle acidity that balanced out