Barley Risotto

🛒 Ingredients

• Pearl barley 50 g · 175 kcal
• Vegetable broth 250 g · 13 kcal
• Olive oil 5 g · 45 kcal
• Shallot 20 g · 8 kcal
• Garlic 3 g · 4 kcal
• Dry white wine 20 g · 16 kcal
• Cremini mushrooms 50 g · 11 kcal
• Parmesan cheese, grated 10 g · 39 kcal
• Unsalted butter 5 g · 36 kcal
• Fresh parsley, chopped 2 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add finely chopped shallot and cook until softened, about 3-5 minutes, then add minced garlic and cook for another minute until fragrant.
2. Add sliced cremini mushrooms to the pot and cook until they release their liquid and start to brown, about 5-7 minutes.
3. Stir in the pearl barley and toast for 2-3 minutes, ensuring each grain is coated in the oil and aromatics.
4. Pour in the dry white wine and stir until it has almost completely evaporated, scraping up any browned bits from the bottom of the pot.
5. Begin adding the hot vegetable broth, one ladleful at a time, stirring frequently. Allow each addition to be almost fully absorbed by the barley before adding the next.
6. Continue this process for 35-40 minutes, or until the barley is tender with a slight chew (al dente) and the risotto has a creamy consistency. You may not need all the broth.
7. Remove the pot from the heat. Stir in the unsalted butter and grated Parmesan cheese until fully incorporated, allowing the risotto to become extra creamy. Season with black pepper to taste.
8. Serve immediately, garnished with fresh chopped parsley.