Recipes | Barley Risotto with Ontario Mushrooms
Barley Risotto with Ontario Mushrooms
Warm, comforting and most importantly: Simple! This easy risotto with earthy Ontario mushrooms is filling and nutritious through the cooler winter nights.
Ingredients
Servings
- 5 1/2 Cups Reduced-Sodium Chicken or Vegetable Broth
- 2 Bay Leaves
- 2 Tbsp. Olive Oil
- 1 Lb. Ontario Cremini Mushrooms, Sliced
- 1/2 Tsp. Salt, Divided
- 1/4 Tsp. Freshly Ground Pepper, Divided
- 3 Tbsp. Butter, Divided
- 1 Ontario Onion, Finely Chopped
- 1 Rib Celery, Finely Chopped
- 2 Cloves Garlic, Minced
- 1 1/4 Cup Pearl Barley
- 1/3 Cup Dry White Wine
- 1/4 Cup Chopped Fresh Parsley
- 1/3 Cup Parmesan Cheese, Freshly Grated
- For Garnish Parmesan and Parsley
Instructions
Step 1
Pour the broth into a saucepan set over medium heat. Add bay leaves, reduce heat to a simmer and keep warm.Step 2
Meanwhile, heat oil in a large high-sided skillet or Dutch oven set over medium-high heat. Add mushrooms, half the salt and half the pepper. Sauté for 6 to 8 minutes or until golden brown. Transfer to plate.Step 3
Reduce heat to low. In same pan, heat 2 tbsp (30 mL) butter until melted. Add onion, celery, carrot and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add barley, remaining salt and remaining pepper. Cook for 2 minutes or until well coated. Stir in wine. Cook until almost all the liquid is absorbed.Step 4
Ladle in 1 cup (250 mL) broth. Cook, stirring constantly, until almost all the liquid is absorbed. Continue to add all but 1/2 cup (125 mL) broth, 1 cup (250 mL) at a time and stirring often, for 35 to 40 minutes or until barley is tender but still slightly toothsome in the centre. Stir in mushrooms and remaining 1/2 cup (125 mL) broth. Cook for 3 to 5 minutes or until heated through. Stir in remaining butter, parsley and Parmesan cheese. Serve immediately. Garnish with Parmesan and parsley, if desired.
