Mushroom Barley Risotto
- Number of Servings: 4
Ingredients
1 cup Pot Barley3 cups Vegetable Stock (we make our own and that is what is used in this recipe)1 cup water1 tbsp Extra Virgin Olive OIl1 medium Onion3 cups sliced mushrooms75 grams Blue Cheese3 tsp Thymesalt to taste
Combine the stock and water in a pot and heat. It doesn't need to boil, but it should be nice and warm.
In a medium to large pot, saute mushrooms in half the olive oil unless nice and brown and just a little soft. Remove from pot and set aside.
Add the rest of the olive oil to the pot and add the onions. Saute until just soft and beginning to brown.
Add the barley and stir until they are coated in the olive oil. Let them toast for a minute or two.
Begin adding the stock 1 or 2 ladle fulls at a time, constantly stirring the barley. Continue until the barley is done or until you have used all the stock.
Stir in the mushrooms, thyme and blue cheese and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
In a medium to large pot, saute mushrooms in half the olive oil unless nice and brown and just a little soft. Remove from pot and set aside.
Add the rest of the olive oil to the pot and add the onions. Saute until just soft and beginning to brown.
Add the barley and stir until they are coated in the olive oil. Let them toast for a minute or two.
Begin adding the stock 1 or 2 ladle fulls at a time, constantly stirring the barley. Continue until the barley is done or until you have used all the stock.
Stir in the mushrooms, thyme and blue cheese and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
Nutritional Info Amount Per Serving
- Calories: 321.1
- Total Fat: 9.8 g
- Cholesterol: 14.1 mg
- Sodium: 308.3 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 10.7 g
- Protein: 11.6 g
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