Name: Barley Risotto with Garlicky Mushrooms
Yield: 1
Ingredients: 1/4 c. extra-virgin olive oil -; 3 large shallots -; 1/2 tsp. chopped thyme -; Salt -; Freshly ground pepper -; c. dry white wine -; Snipped chives -; 1/2 c. Shaved Parmigiano-Reggiano -; 4 clove garlic -; 1 lb. oyster mushrooms -; 1 1/2 c. pearled barley -; 4 c. hot beef broth -; 2 c. hot water -

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Ingredients for - Barley Risotto with Garlicky Mushrooms

1. 1/4 c. extra-virgin olive oil -

2. 3 large shallots -

3. 1/2 tsp. chopped thyme -

4. Salt -

5. Freshly ground pepper -

6. c. dry white wine -

7. Snipped chives -

8. 1/2 c. Shaved Parmigiano-Reggiano -

9. 4 clove garlic -

10. 1 lb. oyster mushrooms -

11. 1 1/2 c. pearled barley -

12. 4 c. hot beef broth -

13. 2 c. hot water -

How to cook deliciously - Barley Risotto with Garlicky Mushrooms

1. Stage

In a large, deep skillet, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring constantly, until softened, about 5 minutes. Add the mushrooms and thyme and season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook until absorbed, about 5 minutes.

2. Stage

Add 1 cup of the hot beef broth mixture to the barley and cook over moderate heat, stirring frequently, until nearly absorbed. Continue adding the hot broth, 1 cup at a time and stirring frequently, until the barley is al dente, about 35 minutes. Season with salt and pepper and transfer to a bowl. Garnish with chives and the cheese shavings and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.