Barley Mushroom Risotto

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 cups onions, chopped
• 2 garlic cloves, finely chopped
• 4 cups mushrooms, preferably a mix of varieties such as chanterelle, cremini, morel, and oyster, cut into bite-size pi
• 1 cup pearl barley
• 3 cups vegetable stock or 3 cups water
• 1 teaspoon kosher salt
• 1/2 teaspoon turmeric
• 1/2 cup parmigiano-reggiano cheese, grated
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon unsalted butter, chopped
• lemon wedge

Recipe

• 1 heat the oil in a heavy-bottomed saucepan over medium heat until a piece of onion sizzles when added. add the onions; cook until lightly browned, about 5 minutes. stir in the garlic and cook until it turns , 30 seconds. add the mushrooms; cook until soft, about 5 minutes more. stir in the barley to coat.
• 2 add the stock, salt, and turmeric; bring to a boil. lower to a simmer. cover and cook, stirring occasionally, until the barley is tender and liquid is absorbed. remove from heat.
• 3 stir in the parmigiano-reggiano, pepper, and butter. serve with lemon wedges.