Barley-Mushroom Risotto

We are true risotto lovers. What if I told you that you could make risotto with barley in the place of the starch-laden arborio and it would taste just as good even better than the original? My entire family adores this recipe. I'm not sure that you would be able to sub barley for arborio in every recipe, but the earthiness of the barley really works with the natural flavor of the mushrooms. If you are a risotto fan, I challenge you to try this!

Barley-Mushroom Risotto
Source: Brown Eyed Baker
2 T. olive oil
1 c. onion, chopped
8 oz. mushrooms, sliced
1 t. dried thyme
2 cloves garlic, minced
1 c. barley
6 c. broth (veggie, chicken or beef)
1 T. butter
1/2 c. Parmesan, shredded

Heat oil over medium heat. Add onion and sautee until beginning to brown. Add mushrooms and cook until juices are released (about 5 minutes). If mushrooms are sticking to pot, you may add 1-3 T. of water. Add thyme, garlic and barley. Stir well and cook for about an minute. Add 4 c. of broth and turn bring to boiling over high heat. Boil until liquid is almost completely gone. Turn heat down to medium and add 1/2 c. of broth at a time stirring until liquid is mostly absorbed each time. When barley is tender (you will probably use all of the liquid), remove from heat and add butter and Parmesan. Serve!

Greta and Miles rating: Like I said, this is a family favorite. They have no idea that it is barley!