Mushroom Barley Risotto

Ingredients

• Barley

  Pearled, raw

  1 ½ cup or 300g

• Vegetable Stock

  1 serving or 100g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 clove or 6g

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Mushrooms

  White, stir-fried

  1 cup sliced or 108g

• Red wine

  Alcoholic beverage, table, syrah

  3 fl oz or 88g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Butter

  Salted

  1 tbsp or 14g

• Balsamic vinegar

  2 tsp or 11g

Directions

1. 1. Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer. 2. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium. 3. Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.) 4. Stir in arugula and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter and vinegar. Season with pepper.

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