|Mushroom Barley Risotto||
Mushrooms and barley are the perfect match for a hearty, quick weeknight
dinner. To really bring out the mushroom flavor, consider making a small
investment in a package of dried mushrooms – and since you only use a few
at a time, they’re a nice pantry staple. Just a few soaked in hot water,
or added to the broth in this risotto, add a great depth of flavor.
2 cups chicken stock*
5-6 dried mushrooms (optional)
1-2 tsp. olive oil
6-8 oz. of mushrooms, sliced
Salt and pepper
1 cup quick-cooking barley
1 bunch of green onions, best parts sliced
1 tbs. butter
Grated Parmesan to taste and thicken
Heat stock/broth to a simmer and add the dried mushrooms if you’re using
them (this will reconstitute the mushrooms and steep their flavor into the
stock). Meanwhile, sauté the sliced mushrooms in the olive oil until
softened. Season with salt and pepper. Then add the barley and toss to
coat and toast.
To finish, stir in the butter and Parmesan to taste – the goal is to add creaminess, thicken the risotto and add flavor.
*You can use beef,
mushroom or vegetable stock instead. Low sodium varieties work best.