Ingredients

• 3/4 cup pearl barley
• 10 oz.(280g.) shitake mushrooms, sliced
• 1 1/2 tablespoons olive oil
• 2 1/2-3 cups chicken broth
• 2 small onions, minced and divided
• 2 1/2 tablespoons unsalted butter, divided
• 1/4 cup parmesan cheese, grated
• Salt and pepper to taste

How to make Pearl Barley Risotto directions

• 1

  Heat chicken broth in cooking pot and simmer on low.

• 2

  Melt 1 1/2 tablespoons butter in a saucepan. Add half of onion and sauté until tender. Add mushrooms, cover and simmer for 5-6 minutes. Uncover and turn up the flame to medium. Cook until the liquid has evaporated and mushrooms are tender. Season with salt to taste.

• 3

  Heat olive oil in a heavy skillet on medium heat. Add remaining onion and cook until tender. Add the barley and stir to coat.

• 4

  Add 1/2 cup of broth and stir. Cook until the liquid has absorbed before adding another 1/2 cup of broth. Continue cooking this way, stirring constantly, until barley is al dente, about 25-30 minutes. Stir in remaining butter and season with salt to taste.

• 5

  Ladle the risotto onto a large, warm serving dish. Make a well in the middle and fill with the mushrooms. Sprinkle with cheese over the top before serving.