Light Barley Risotto with Mushrooms and Red Wine

Name: Light Barley Risotto with Mushrooms and Red Wine
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 4 cups, low-sodium chicken broth; 4 cups, water; 1 , medium onion, chopped fine; 2 teaspoons, olive oil; , Salt; 8 ounces, cremini mushrooms (preferably) or white mushrooms, wiped clean, trimmed, and quartered (or cut into 6 pieces if large); 1/2 ounce, dried porcini mushrooms, rehydrated, mushrooms minced and rehydrating liquid strained (see illustrations below); 1 1/2 cups, pearl barley, rinsed; 1 cup, dry red wine; 1 teaspoon, minced fresh rosemary; 2 ounces, grated Parmesan cheese (about 1 cup); 1 tablespoon, unsalted butter; , Ground black pepper

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Europe

Italian

Pasta, Grains, Rice & Beans

Fruits & Vegetables

Grains

Vegetables

Preparing barley using a risotto cooking method seemed like a practical way to enjoy this ancient grain.

SERVES6

WHY THIS RECIPE WORKS

For our light barley risotto recipe, we prepared barley using the risotto cooking method, adding cooking liquid gradually while stirring the barley frequently, and stirring in Parmesan and butter off the heat at the end. For our barley riso...

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