Mushroom and Barley Risotto with Parmesan

Ingredients

• 1 cup Pearl Barley
• about 450 g Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 6 cups Vegetable Broth
• 1/2 cup Dry White Wine
• 1/2 cup Parmesan Cheese
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1 tbsp Fresh Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm.
2. 2In a large pot or Dutch oven, heat olive oil and butter over medium heat.
3. 3Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. 4Add mushrooms and cook until browned and softened, about 8-10 minutes.
5. 5Add pearl barley and cook for 1 minute, stirring constantly.
6. 6If using, pour in white wine and cook until absorbed, about 2 minutes.
7. 7Begin adding warm vegetable broth, 1 cup at a time, stirring constantly and allowing the broth to be absorbed before adding the next cup.
8. 8Continue adding broth until barley is tender and creamy, about 30-35 minutes.
9. 9Stir in Parmesan cheese and thyme. Season with salt and pepper to taste.
10. 10Serve immediately, garnished with more Parmesan cheese.

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