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Cremini Mushroom and Barley Risotto

Swap barley for Arborio rice for a new whole-grain twist on traditional risotto.

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Yield: 4-6 servings

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Active Time: 30 minutes
Start to Finish: 50 minutes

For this recipe you’ll need:

4 to 6 cups vegetable stock
2 tablespoons butter or extra virgin olive oil
1 onion, medium dice
1/2 pound cremini mushrooms, sliced
2 cloves garlic, minced
3/4 cup white wine
1 cup pearled barley
2 teaspoons fresh oregano, rough chopped
3/4 cup parmesan cheese, grated
Salt and pepper to taste

Heat the stock in a saucepan and keep over low heat while preparing the risotto base.
Heat a wide, heavy pan over medium heat, and add the butter or olive oil. Sauté the onions and mushrooms until lightly caramelized. Add the garlic and cook an additional 30 seconds. Add the barley and sauté until toasted, 1 to 2 minutes.
Deglaze with the wine and simmer until fully reduced.
Add the stock one ladleful at a time, stirring until the pan is dry before adding more. Continue in this fashion until the barley is al dente (tender but firm to the tooth), about 30 minutes.
Stir in the oregano, 1/2 cup of parmesan, and season to taste with salt and pepper.
Serve immediately, topped with remaining 1/4 cup of cheese.