WILD MUSHROOM & BARLEY RISOTTO
Steps:
- Preparation 1. Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer. 2. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium. 3. Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.) 4. Stir in arugula and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter and vinegar. Season with pepper. Nutrition Per serving: 321 calories; 9 g fat (3 g sat, 4 g mono); 9 mg cholesterol; 48 g carbohydrates; 9 g protein; 10 g fiber; 543 mg sodium; 373 mg potassium. Nutrition Bonus: Selenium (32% daily value), Vitamin A (30% dv), Magnesium (14% dv), excellent source of beta-glucan.
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Rojit Limbu
[email protected]This risotto was delicious! I would definitely make it again.
Denise Rylander
[email protected]I'm not a big fan of risotto, but this one was actually pretty good. The mushrooms and barley were a nice touch.
Mohd Aazam
[email protected]This risotto was a bit too rich for my taste, but it was still very good.
Prince Studio
[email protected]This risotto is amazing! It's so flavorful and creamy. I love the combination of wild mushrooms and barley.
Joann Crabtree
[email protected]Not a fan of this risotto. The barley was undercooked and the mushrooms were bland.
ariyanna caminos
[email protected]This risotto was delicious! The mushrooms were cooked perfectly and the barley added a nice chewy texture. I would definitely make this again.
Haseeb Rajpoot
[email protected]I love this risotto! It's so easy to make and always turns out perfectly. The mushrooms and barley are a great combination and the parmesan cheese adds a nice touch of richness. I would definitely recommend this recipe to anyone looking for a delicio
Snugglyy
[email protected]This risotto was a bit too rich for my taste. I think it would have been better with less butter and cream. However, the flavors were all there and the mushrooms were cooked perfectly.
JT-Tv 425
[email protected]I followed the recipe exactly and my risotto turned out perfectly. It was creamy and flavorful. The mushrooms were cooked perfectly and the barley added a nice chewy texture. I will definitely be making this again.
aman hierdé
[email protected]This is my new favorite risotto recipe! It's so easy to make and always turns out perfectly. I love the combination of wild mushrooms and barley. It's a hearty and delicious dish that's perfect for a special occasion.
Jahanzaib Rajput
[email protected]This risotto was a bit too bland for my taste. I think it needed more salt and pepper. However, the texture was perfect and the mushrooms were cooked beautifully.
Eryka Simmons
[email protected]I'm not usually a fan of barley, but this risotto changed my mind. The barley cooked perfectly and had a wonderful texture. The mushrooms were also very flavorful. I would definitely make this dish again.
charles nzuza
[email protected]This wild mushroom barley risotto was a hit with my family! The combination of earthy mushrooms, chewy barley, and creamy parmesan created a delicious and satisfying dish. I especially appreciated the addition of white wine, which added a subtle acid