Chef Andre prepares hearty mushroom and barley risotto
This recipe brings together rich flavors from the fields and woods that can be used as a compliment to roasted meats or vegetables or by itself as a meal. It is an adaptation of the traditional rice risotto that doesn't take as much time or attention.
1 (32 oz.) box of fat free chicken broth/stock (vegetable broth/stock may be substituted)
2-3 Tablespoons butter
1 cup diced yellow onion
1 pound sliced mushrooms (button mushrooms or your own favorite variety)
2 cups (uncooked) quick barley
1 Tablespoon thyme
1 bay leaf (remove after cooking)
1-2 Tablespoon olive oil
1 Tablespoon minced garlic
3-4 Tablespoons chopped fresh parsley
½ cup to 1 cup shredded or grated parmesan
Salt and pepper to taste
Saute onions in butter till translucent and add 2 cups broth, thyme, barley, and bay leaf and bring to a boil.
Reduce heat and simmer until liquid is almost absorbed and slowly add remaining broth until barley is tender.
In another pan, saute mushrooms in olive oil, adding salt, pepper, and garlic as the mushrooms cook.
Mix in barley mixture and parsley and remove from stove.
Toss in parmesan cheese before serving.
Don't forget to remove the bay leaf.
For a more buttery taste, mix in a few pats of butter after removing from the stove.
Recipe courtesy of Chef Andre Nowading, Executive Chef Kroger