barley risotto
barley risotto
3 recipe photos
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Chef's Note
“this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled”
READY IN:55mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1⁄2 chopped onion
- 1 cup sliced mushrooms
- 1 1⁄2 cups barley
- 1⁄4 cup white wine
- 4 cups vegetable stock
- 1 cup fresh diced tomato
- 1 cup peas
- salt and pepper
- grated romano cheese
Directions
- in olive oil, saute onion and garlic until softened.
- add mushrooms, cook until browning.
- add barley and cook for 5 minutes until lightly toasted.
- add white wine, add 3 c stock, tomato, salt& pepper.
- bring to boil, cover and simmer 25 minutes, stirring occasionally.
- add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.
barley risotto