Mushroom and Barley Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Barley doesn't contain as much starch as rice, so this risotto, although delicious, is not quite as creamy as traditional recipes. Ingredients:
2 cups boiling water |
1/2 ounce dried porcini mushrooms |
2 tablespoons olive oil |
1 1/2 cups chopped onion |
1 (8-ounce) package cremini mushrooms, sliced |
5 garlic cloves, minced |
2 cups uncooked pearl barley |
3 tablespoons brandy |
1 3/4 cups water |
1 cup fat-free, lower-sodium chicken broth |
2 ounces fresh pecorino romano cheese, divided |
1/2 teaspoon kosher salt |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.
2. Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.
3. Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.
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