Barley Mushroom Risotto

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 cups chicken broth
• 1 tablespoon butter
• 1 onion, chopped
• 1 cup pearl barley
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon olive oil
• 1 pound mushrooms, sliced
• 2 garlic, chopped
• 2 tablespoons chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil and butter in a large heavy pot over medium heat. Add the chopped onion and cook, stirring, for about 5 minutes until softened.

2. Stir in the chopped garlic and cook for 1 minute until fragrant.

3. Add the sliced mushrooms and cook over medium-high heat for about 8 minutes, stirring occasionally, until they release their liquid and turn golden.

4. Stir in the pearl barley, dried thyme and bay leaf. Toast for 2 minutes, stirring constantly.

5. Heat the chicken broth in a separate saucepan until simmering and keep it hot over low heat.

6. Add about 1 cup of the hot broth to the barley and stir until it is mostly absorbed. Continue adding broth one cup at a time, stirring often, for about 30 minutes until the barley is tender and the mixture is creamy.

7. Remove and discard the bay leaf. Stir in the chopped parsley and serve hot.