Mushroom Barley Risotto


I made a really good risotto tonight and used barley instead of arborio rice.

Mushroom Barley Risotto

1.5 cups uncooked barley

3 cups water

1 tbsp butter

1 chopped onion

1 cup water

1 tbsp chicken stock base (I use Penzey’s)

2 tsp majoram

1 pound button mushrooms

1 tsp garlic powder

1 tbsp dried parsley

parmesan cheese (I like a lot of parm)

salt and pepper to taste

Boil water and cook barley.  Saute onion in butter for 5 minutes, add mushrooms and saute for 5 minutes.  Add cooked barley, add water and chicken broth, garlic powder and herbs.  Cook until water evaporates.  Add parmesan to taste and serve.  Delicious!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s