Wild mushroom and barley risotto(
Prep time: 15 mins 2 cups 2 tbsp 1 small 2 3 cups 1 1/2 cups 6 cups 1/3 cup 1 tbsp 2 tsp Ingredients 6 cups reduced-sodium vegetable, mushroom or chicken broth water extra-virgin olive oil onion, minced garlic cloves, minced mixed wild mushrooms, coarsely chopped pearl barley, rinsed baby rocket freshly grated Parmesan cheese butter balsamic vinegar fennel fronds and quartered cherry tomatoes, for garnish (optional)
Cooking time: 1 hour Method 1. Bring broth and water to a simmer in a large pan. Adjust heat to maintain a steady simmer. Heat oil in a large heavy-bottomed pan over mediumhigh heat. Add onion and garlic and sauté, stirring until onion is translucent, about 2 mins. Add mushrooms and cook, stirring until they begin to release their juices. Add barley and cook, stirring for a minute. Add 1/2 cup of the broth-water mixture and simmer, stirring until most liquid has evaporated. Reduce heat to medium. Continue adding hot broth 1/2 cupful at a time, stirring until most liquid has been absorbed after each addition, adjusting heat to maintain a gentle simmer, until barley is tender and creamy but still firm, 35 to 45 mins (You might not use all the broth.) Stir in rocket and cook, stirring until wilted. Remove from the heat, then mix in cheese, butter and vinegar. Season with pepper and garnish. Serve hot.